4 boneless, skinless chicken breast halves (about 1.25 lbs)
1/4 c flour
1 Tbsp butter
1 Tbsp olive oil
1/2 c white wine
1/4 c lemon juice
2 Tbsp capers
2 tsp minced garlic
1/4 tsp salt and pepper
Instructions
Pound and dredge chicken.
Heat butter and oil in large skillet over medium-high heat. Add chicken and cook for 3 minutes on each side. Remove and keep warm.
Add white wine, 1/4 cup lemon juice, capers, and garlic; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve sauce over chicken.
Originally Submitted
9/15/2010
0 Out of 5 from
0 reviews
You can add this Chicken Piccata recipe to your own private DesktopCookbook.
