Ingredients
- 2 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound boneless chicken breasts, pounded to even thickness
- 1 tablespoon olive oil
- ½ cup white wine
- 4 teaspoons lemon juice
- 1-2 tablespoons butter
- 2 tablespoons capers
Chicken Piccata
Meal: Dinner
Cuisine: Italian
Ingredient: Chicken
Season: Spring
Contributor: David Bonom and Marge Perry
Directions
Makes 4 servings
The key to the sauce is to let the wine and lemon juice boil long enough to reduce it to a thickened liquid. You’ll know it’s ready to be enriched with the butter when a spoon dragged across the surface of the pan leaves a line that takes a couple of seconds to close back up.
- Combine flour, salt and pepper on a plate. Dredge chicken breasts in flour mixture and set aside.
- Heat oil in a large nonstick skillet over medium high. Add chicken, and cook 5-6 minutes or until golden on the underside. A meat thermometer stuck horizontally in the center should register 160F. Remove from pan.
- Add the wine and lemon juice to the skillet, scraping any bits off the bottom of the pan. Cook, stirring, 3 minutes, or until liquid becomes syrupy. Remove from heat and stir in butter, allowing it to completely melt. Stir in capers.
- Serve chicken with sauce and capers spooned over the top.
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