Place each chicken breast half between 2 sheets of
heavy duty plastic wrap, pound to 1/2 inch
thickness, using a meat mallet or heavy skillet.
Place 1 tsp flour in a small bowl and place
remaining flour in a shallow dish. Sprinkle both
sides of chicken evenly with salt & pepper.
Dredge chicken in flour in shallow dish and shake
off excess.
Melt 1 tbsp butter in a large skillet over medium-
high heat. Add 1 tbsp oil to pan; swirl to coat.
Add chicken to pan; saute 4 minutes on each side or
until done. Remove from pan. Keep warm.
Heat 1 tbsp oil in pan; swirl to coat. Add
shallots; saute 3 minutes, stirring frequently.
Add garlic, saute 1 minute, stir constantly. Add
wine, bring to a boil, scraping pan to loosen
browned bits. Cook until liquid almost
evaporates, stir occasionally. Add remaining 1/2
cup brother to pan; bring to boil. Cook until
reduced by 1/2 (about 5 minutes).
Stir in flour mixture and cook for 1 minutes or
until slightly thick, stir frequently. Remove from
heat, stir in remaining 1-1/2 tbsp butter, lemon
juice, and capers. Serve with chicken. Sprinkle
with parsley.
Serving
Suggestions
Serve with mashed potatoes, orzo, or angel hair.
Originally Submitted
8/10/2013
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