Chicken Piccata with Capers recipe

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Chicken Piccata with Capers recipe

Chicken Piccata with Capers recipe
Delicious. I did without the parsley and added lots more capers.

Ingredients of Chicken Piccata with Capers recipe
2 Skinless boneless chicken breasts
2 tablespoons Unsalted butter
1 tablespoon Vegatable oil
2 tablespoons Dry white wine
1 tablespoon Fresh lemon juice
1 tablespoon Capers drained (bottled)
3 tablespoons Fresh parsley chopped
2/3 cup Chicken stock
4 tablespoon Flour

Preparation of Chicken Piccata with Capers recipe
1.Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Dredge lightly in flour, shake off the excess and put on rack to dry.

2.In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat saute the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer a 350 degree oven to keep warm, covered loosely.

3.Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, the chicken stock and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.