Name: Chicken Piccata with Capers
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 4 (6 ounce); All-purpose flour - ¼ cup; Butter - 1 tablespoon; Olive oil - 1 tablespoon; White wine - ½ cup; Fresh lemon juice - ¼ cup; Capers - 2 tablespoons; Minced garlic - 2 teaspoons; Salt - ¼ teaspoon; Freshly ground black pepper - ¼ teaspoon; Chopped fresh flat-leaf parsley - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Piccata with Capers

1. Skinless, boneless chicken breast halves - 4 (6 ounce)

2. All-purpose flour - ¼ cup

3. Butter - 1 tablespoon

4. Olive oil - 1 tablespoon

5. White wine - ½ cup

6. Fresh lemon juice - ¼ cup

7. Capers - 2 tablespoons

8. Minced garlic - 2 teaspoons

9. Salt - ¼ teaspoon

10. Freshly ground black pepper - ¼ teaspoon

11. Chopped fresh flat-leaf parsley - 2 tablespoons

How to cook deliciously - Chicken Piccata with Capers

1. Stage

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.

2. Stage

Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.

3. Stage

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.

4. Stage

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.

5. Stage

Drizzle sauce over and around the chicken; garnish with parsley.