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Thursday, December 31, 2015

chicken piccata with capers

Ingredients

  • Servings: 4
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup white
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • 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.
  • spread flour into a wide, shallow dish. press chicken into flour to coat completely.
  • 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 from skillet to a serving platter and cover with a lid to keep warm.
  • pour white , lemon juice, capers, and garlic into the pan. bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. season the mixture with salt and pepper.
  • drizzle sauce over and around the chicken; garnish with parsley.

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