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Chicken piccata

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Ingredients/Components

flour - 1/2 c
salt - 1 tsp
freshly ground pepper - 1/4 tsp
skinless, boneless chicken breast halves, pounded to 1/4-inch thickness - 2 lb
butter or margarine - 2 Tbsp
vegetable oil - 1 Tbsp
dry white wine or water - 3 Tbsp
lemon juice I double it - 3 Tbsp
lemon, thinly sliced - 1 item
chopped fresh parsley - 3 Tbsp

How to make chicken piccata:

Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour mixture; shake off excess. In a large frying pan, heat butter and vegetable oil over medium heat. Add chicken breasts. Cook about 3 minutes on each side, until tender and opaque. Remove and keep warm.

Add wine to pan juices. Cook one minute, scraping up brown bits from bottom of pan. Add lemon juice and heat to boiling. Return chicken to pan; cover with lemon slices and cook until sauce thickens slightly, about 3 minutes. Serve garnished with capers and parsley. (I added all the extra flour to the pan so there is more sauce. I also doubled the lemon juice and added a little extra.) Serves 4.

Recipe categories: Chicken, Main dish, Chicken breast.

Rating:

3.2

Average rating: 3.2, total votes: 5

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