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