Cover chicken with plastic and pound them to an even thickness of about 1/2 inch or less. Place flour, salt, pepper, and garlic in a bowl and stir. Dredge the chicken in the flour mixture and set aside
Heat 2 tablespoons or butter and the olive oil in a heavy skillet on medium heat. Add the chicken and fry on both sides until golden brown turning once. Remove chicken and set aside
Add the wine to the skillet and let it get sizzly so you can scrape brown bits from bottom. Add 2 tablespoons more flour and stir until you have a brown roux. Add broth and lemon slices and let reduce. Add capers and butter and add chicken back to mixture. Sprinkle with parsley
Originally Submitted
12/20/2018
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