Place each chicken breast between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish.
Sprinkle both sides of the chicken evenly with salt and pepper.
Dredge chicken in flour in shallow dish; shake off excess.
Melt 1 tablespoon of butter in a large skillet over medium-high heat.
Add 1 tablespoon of oil to the pan;swirl to coat.
Add chicken to the pan; saute got 4 minutes on each side or until done.
Remove chicken from the pan; keep warm.
Heat the remaining 1 tablespoon of oil in the pan; swirl to coat.
Add shallots to pan; saute for 3 minutes, stirring frequently.
Ass garlic; saute about 1 minute, sitrring constantly.
Add wine, bring to a boil, scraping pan to loosen browned bits.
Cook until liquid almost evaporates, stirring occasionally.
Add 1/4 cup broth to reserved 1 teaspoon of flour; stir until smooth.
Add remaining 1/2 cup of broth to the pan; bring to a boil.
Cook until reduced about halfway(about 5 minutes).
Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.
Remove from heat; stir in remaining 1 1/2 tablespoons butter, lemon juice, and capers.
Pour sauce on top of chicken.
Originally Submitted
1/3/2013
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