Chicken Piccata
By: Anonymous
Published: Tuesday, December 22, 2009 - 5:48pm

Ingredients




4 boneless skinless chicken breast halves, pounded thin
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3 teaspoons butter
1/4 cup chicken broth
1/4 cup white wine
3 teaspoons lemon juice
3 teaspoons capers

Preparation

1 Combine flour, salt, and pepper in a shallow dish. 2 Coat each breast with flour mixture. 3 Shake off excess. 4 In a skillet, melt the butter. 5 Add the chicken breasts and saute; (turning once) over medium heat for 5 minutes or until cooked through. 6 Remove chicken from skillet. 7 In same skillet, combine the chicken broth, wine, and lemon juice. 8 Boil sauce, reducing it by one third. 9 Top chicken with sauce. 10 Sprinkle with capers.

About


"Piccata" means larded, though in this case it means "sauteed." This is a version of veal piccata for those who prefer chicken or do not eat veal; some recipes call for adding grated lemon zest to the flour for a more pronounced lemon flavor. Serve over angel hair pasta.