- 4 (6 ounce) skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
- 2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
- Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
- Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
- Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
- Drizzle sauce over and around the chicken; garnish with parsley.
03/27/2018
recipepes.com
Chicken Piccata with Capers, recipe
PT15M
PT1H
5
455 calories
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