Chicken Piccata
The piccata part of this traditional Italian dish means it has a tart and zesty taste.
- ½ cup flour
- 1 tsp salt
- ½ tsp pepper
- 3 tbsp olive oil
- 4 boneless, skinless chicken breasts
- ½ cup white wine, or chicken broth
- 2 tbsp lemon juice, bottled or fresh
- 3 tbsp capers, drained
- 2 tsp dried parsley
On a flat plate, or pie plate, combine the flour, salt and pepper.
In a large non-stick skillet over medium high-heat, heat the olive oil. Coat the chicken breasts lightly with the flour mixture and cook in the hot oil about 5 minutes on each side, until cooked through. Remove to a platter.
Add the wine or chicken broth, lemon juice, and capers and bring to a boil, scraping the bottom of the skillet to loosen any browned bits.
Let boil for 2 minutes and return the chicken to the skillet, turning to coat with the sauce. Top with parsley.
Submit!
