Go Back
Print

Chicken Piccata

Ingredients

  • 2 boneless skinless chicken breasts, cut into thin pieces or pounded until thin
  • 1/4 cup of flour
  • salt and pepper to taste
  • 2 Tablespoons oil
  • 2 Tablespoons butter
  • 1/2 cup white wine or chicken broth or a mixture of both
  • 1 clove garlic, minced
  • 1 Tablespoon capers, drained
  • 2 Tablespoons lemon juice or more to taste
  • 1 Tablespoon butter optional
  • chopped fresh parsley

Instructions

  • You can slice the chicken breasts horizontally into thin pieces or pound them with a mallet.
  • Heat the oil and butter over medium heat in a large skillet while you dredge the chicken pieces in flour, then salt and pepper them.
  • Cook the chicken 3-4 minutes per side until cooked through.
  • Remove the chicken from the pan and add the garlic, cooking and stirring a minute or so until softened.
  • Add the wine and/or broth and cook a few minutes until the sauce is thickened, then add the lemon juice and capers and heat through.
  • Return the chicken to the pan and warm up. Sprinkle with the fresh parsley.