This chicken piccata with caper sauce is a quick and easy recipe.
Ingredients
- skinless, boneless chicken breast halves: 4 piece (6 ounce)
- all-purpose flour: 0.25 cup
- butter: 1 Tbsp
- olive oil: 1 Tbsp
- white wine: 0.5 cup
- lemon juice: 0.25 cup (fresh)
- capers: 2 Tbsp
- garlic: 2 tsp (minced)
- salt: 0.25 tsp
- black pepper: 0.25 tsp (freshly ground)
- fresh flat-leaf parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
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Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
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Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken to a serving platter and cover with a lid to keep warm.
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Pour white wine, lemon juice, capers, and garlic into the skillet. Bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season with salt and pepper.
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Drizzle sauce over and around chicken; garnish with parsley.
