classic chicken piccata

4 boneless, skinless chicken breasts (about 1-1/2 pounds)
1/4  teaspoon each salt and black pepper
3   tablespoons flour
2   tablespoons unsalted butter
1   large shallot, minced
1/2  cup white wine
1/3  cup fresh lemon juice
2   tablespoons chopped capers
2   tablespoons fresh parsley


1. Sprinkle chicken with salt and pepper. Place flour in a shallow plate. Coat breasts on both sides; set aside.
2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan. Cook 5 minutes per side. Remove chicken to a platter; cover and keep warm.
3. Add shallots to pan. Cook, stirring, for 1 minute. Stir in wine, lemon juice and capers; bring to a simmer.
4. Return chicken to pan; spoon sauce on top. Reduce heat to medium. Cover partially; cook 5 minutes or until cooked through. Stir in parsley before serving.

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