Chicken Piccata

 

 

 

Ingredients

• 4 skinless, boneless chicken breasts, pounded
• 1/4 cup flour
• 4 tablespoons butter, divided
• 2 tablespoons olive
• 1/3 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1/2 cup white wine or chicken stock
• fresh parsley, chopped
• lemon slices, for garnish

 

 Directions

 

1. Pound the chicken to flatten each piece.
   
2. Season the chicken breasts with salt and pepper. 
3. Dip the chicken in the flour, shaking off excess.
4. Heat 2 tablespoons of the butter and the 2 tablespoons olive oil in a skillet. 
5. Add the chicken and cook until browned on both sides, about 3 minutes per side. 
6. Remove and set aside.
7. Add the lemon juice, garlic, wine or stock and capers to the skillet. 
8. Stir and bring to a boil. 
9. Add the chicken back to the skillet and simmer a few minutes or until cooked through.
10. Remove chicken to a serving plate. 
11. Add the remaining 2 tablespoons butter to the sauce. 
12. Season with salt and pepper. 
13. Stir in some fresh chopped parsley and the lemon slices.
14. Pour the sauce over the chicken.