Chicken Piccata
By: Import User
Updated: May 20, 2009
This easy classic chicken dish that hails from Italy gets its classic flavor from the splash of lemon, the elegance of white wine and garden-fresh parsley.Chicken Piccata
6 servings
- 1/2 cup all-purpose flour
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons (3/4 stick) butter
- 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds), pounded to 1/4" thickness
- 1/2 cup dry white wine
- Juice of 2 lemons
- 2 tablespoons capers
- In a shallow dish, combine the flour, parsley, salt, and pepper; mix well.
- In a large skillet, melt 1 tablespoon butter over medium heat.
- Coat the chicken evenly with the flour mixture then sauté in batches over medium-high heat for 2 to 3 minutes per side, or until golden, adding more butter as needed.
- Add the wine, lemon juice, capers, and remaining butter to the skillet; mix well, and return the cooked chicken to the skillet.
Cook for 3 to 4 minutes, or until the sauce begins to thicken. Serve chicken topped with sauce.
