Lemon Chicken Piccata

Ingredients

• 2 large chicken breast
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 c unbleached all-purpose flour
• 2 Tbsp unsalted butter
• 1 c dry white wine ((Sauvignon Blanc or Chardonnay work well))
• 1/4 c lemon juice
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 c capers, (drained)
• 2 Tbsp fresh parsley, (chopped)

Instructions

1. 1

   Butterfly the chicken breasts by slicing them, width-wise almost all the way through. Un-fold the breasts and pound them to an even thickness of roughly ¼ of an inch. Season the chicken with ½ tsp salt and ¼ tsp pepper.

2. 2

   Spread the flour on a plate and dredge the chicken breasts in flour, coating the pieces well.

3. 3

   Heat the butter in a large skillet. Once the butter is hot, add the chicken breasts and pan fry over medium-high heat for 2-3 minutes on each side, flipping once, until the chicken is cooked through. Remove the chicken from the pan and place on a serving dish. (Place the cooked chicken in a warm oven to keep warm while you prepare the sauce.)

4. 4

   Add the white wine, lemon juice, ½ tsp salt, and ¼ tsp pepper to the pan. Scrape up any bits of chicken or flour that have stuck to the pan and simmer the wine mixture until it has reduced by about half, 4-5 minutes.

5. 5

   Remove the sauce from the heat and add the capers. Pour the sauce over the chicken and top with fresh parsley.

6. 6

   Serve the chicken over your choice of starch (if desired). Buttered pasta, mashed potatoes, polenta, or rice are all wonderful options.