2 boneless, skinless chicken breasts, cut in half and pounded to 1/2
flour
2 tablespoons olive oil
1/2 cup dry white wine
1 teaspoon garlic, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoon capers, drained
4 tablespoons butter
fresh lemon slices
fresh parsley
Instructions
season chicken with salt and pepper and dust with flour.
saute chicken in pan with olive oil, 2-3 minutes on each side. transfer chicken to warm platter. (i like to keep it in the microwave -power off.)
deglaze pan with wine and add garlic. cook until garlic is slightly brown and liquid is nearly evaporated. add broth, lemon juice, and capers. return chicken to pan and cook on each side for 1 minute. transfer to plate again.
finish sauce with butter and lemons. once butter melts, pour sauce over chicken. garnish with fresh parsley and serve.
Serving
Suggestions
serve with couscous and a salad.
Originally Submitted
11/1/2007
0 Out of 5 from
0 reviews
You can add this chicken piccata recipe to your own private DesktopCookbook.