Chicken Piccata


Submitted By: Karen Frazier

Ingredients

  • 4 chicken breasts
  • Flour for dusting
  • 2 tablespoons vegetable oil
  • 1/4 cup dry white wine
  • 1 teaspoon minced garlic
  • 3/4 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, drained
  • 2 tablespoons unsalted butter
  • Fresh lemon slices

    • Instructions


    Pound chicken breasts between sheets of waxed paper until approximately inch thick. Season with salt and pepper, then dust with flour; shake off excess flour.
    Spray a sauté pan with nonstick spray. Add oil and heat on medium-high. Sauté breasts four to five minutes, turn them over, cover pan, and sauté an additional four to five minutes. Transfer chicken to a warm plate. Pour fat from pan and “deglaze” with wine. Add minced garlic and cook until garlic is slightly browned and liquid is almost gone, about two minutes. Add broth, lemon juice, and capers. Return chicken to pan and cook on each side until chicken is done (two to three minutes, depending on thickness).
    Transfer chicken to a warm platter. Add butter and 5 or 6 lemon slices to pan. Once buttter melts, pour sauce over chicken.