Lemon Chicken (Chicken Piccata)

Ingredients

• 4 small boneless chicken breasts, pounded thin
• 1/2 cup flour, seasoned with salt and pepper
• 2 tablespoons extra virgin olive oil (or half butter and half oil)
• 1/4 cup white wine
• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons butter
• 1 tablespoon capers, optional
• 2 tablespoons minced fresh parsley

Directions

1. Dredge chicken breasts in seasoned flour, then shake off any excess. Heat oil in a large skillet over medium high heat and add chicken breasts, two at a time. Cook until well browned on one side, then turn chicken and cook on second side until chicken is cooked through. Remove to a serving platter and repeat with remaining two breasts. Remove chicken to a platter and deglaze pan with wine and lemon juice, then stir in butter until melted. Add capers if using, then pour sauce over chicken and sprinkle platter with minced parsley.

Email to a friend | Print this recipe | Back