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Chicken Piccatta


4  (6-ounce) skinless, boneless chicken breast halves
1/4  cup  all-purpose flour (about 1 ounce)
1  tablespoon  butter
1  tablespoon  olive oil
1/2  cup  white wine
1/4  cup  fresh lemon juice
2  tablespoons  capers
1/4  teaspoon  salt
1/4  teaspoon  freshly ground black pepper

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour, salt and pepper in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice and capers to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Top chicken with sauce.  Can serve chicken over pasta.

Knick Moschella