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Chicken Piccata

Amy Fidel
Simple, delicious and nice enough for company!
Ingredients Instructions

Ingredients
  

  • 4 skinned and boned chicken breast halves
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons butter or margarine divided
  • 1 teaspoon olive oil
  • 1 1/2 cups dry white wine or chicken broth divided
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons capers
  • 2 tablespoons chopped parsley
  • 4 cups hot cooked linguine

Instructions
 

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge chicken in flour mixture. Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add 3/4 cup wine or broth, juice, and capers to pan, scraping pan to loosen brown bits, and cook 2 minutes. Remove chicken from pan, and keep warm. Stir in 3/4 cup wine or broth and cook over high heat until reduced to 1/2 cup (about 5 minutes). Stir in 1 teaspoon butter and parsley. Serve chicken over linguine. Drizzle with sauce.
  2. Source: “Adapted from Cooking Light”