Chicken Piccata Recipe

Perk up chicken breasts with a zip of lemon in this easy version of an Italian favorite.
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SERVINGS
4
Ingredients
  • 1 pound boneless, skinless chicken breast
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • a few grinds of fresh pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup dry white wine (substitute broth)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers (optional)
Directions
PREP
15 mins
COOK
10 mins
READY IN
25 mins
  • Preheat oven to warm (180° F). Have an oven-proof platter at hand.
  • Slice chicken breasts diagonally about 1/2 inch thick. One at a time, put the slices between two pieces of waxed paper or plastic wrap and pound - gently - with a meat mallet, heavy pan, or bottle until the slices are 1/4 inch thick. Don't be upset if this produces irregular shapes--they will taste fine. Mix flour with salt and pepper and dredge pounded slices in this mixture.
  • Heat oil and butter in large skillet until hot, but not smoking. Cook slices for 2 minutes in a single layer, in batches if necessary  (use more oil as needed for extra batches), then turn and cook another 2 minutes or until no pink shows when meat is pierced. Don't overcook. As each piece is finished, put into warm oven  on the platter.
  • Add wine and lemon juice to the skillet, stirring to incorporate any browned bits. Cook until liquid has reduced a little, stir in capers, if using, and taste for seasoning. Spoon over chicken and serve immediately.
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chicken piccata

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cissy
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"WWONDERFUL AND EASY!"
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