Chicken Piccata

Italian Chicken

Ingredients

  • - 4 boneless skinless chicken breast pieces, pounded to 1/4 inch thickness
  • - flour
  • - salt and pepper to taste
  • - 2 Tbsp butter
  • - olive oil
  • - 1/2 cup dry white wine
  • - 1 large lemon, thinly sliced and seeded
  • - 2 Tbsp capers, well drained

Directions

Pour a small amount of olive oil and the butter in a nonstick frying pan with a cover. Dredge chicken breasts in flour and salt/pepper mixture and saute in the oil/butter until light golden brown on each side. Remove chicken from pan and keep warm. Add white wine to pan, scraping up any brown bits from the bottom of pan. Bring to a boil and simmer until slightly reduced. Return chicken to pan. Cover each chicken breast with two thin slices of lemon. Cover the frying pan and simmer until chicken is cooked through. Just before removing chicken to serve, swirl in capers and return to the stove for one more minute to warm capers.


I generally serve this over pasta, with Italian bread and a salad.

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Submitted 6/13/05.
Source: My own trial and error!
Submitted By: Lisa Akerson
LMAkerson@yahoo.com
Chicken Piccata