Chicken Piccata

Ingredients

• 1/2 Cup White Wine
• 1/4 Cup Lemon Juice
• 1/4 Cup Chicken Broth
• 3 Tablespoons Butter
• 4 Tablespoons Capers
• 5 Tablespoons Chopped Fresh Parsley
• Salt & Pepper
• 4 Boneless, Skinless Chicken Breasts
• 1/2 Cup Flour
• Salt & Pepper
• 3 Tablespoons Olive Oil
• 2 Tablespoons Butter

Instructions

1. 1

   Season the flour with salt and pepper, and...: Season the flour with salt and pepper, and slice the chicken breasts into 3 to 4 slices, using a sharp knife and cutting diagonally to create thin slices of meat.

2. 2

   Dredge the chicken slices in the seasoned flour.

3. 3

   Heat the oil and butter in a heavy...: Heat the oil and butter in a heavy frying pan, and add some of the chicken pieces to the pan, and cook in batches.

4. 4

   Cook for 2 to 3 minutes on each...: Cook for 2 to 3 minutes on each side over medium heat, until the chicken is lightly browned and cooked through.

5. 5

   Keep the chicken warm while you prepare the...: Keep the chicken warm while you prepare the sauce.

6. 6

   Pour off all but 2 tablespoons of the...: Pour off all but 2 tablespoons of the pan juices.

7. 7

   Add the wine to the pan and cook...: Add the wine to the pan and cook over high heat until reduced by half.

8. 8

   Add the lemon juice and chicken broth to...: Add the lemon juice and chicken broth to the pan and bring to a boil.

9. 9

   Add the butter and using a whisk blend...: Add the butter and using a whisk blend it into the sauce.

10. 10

    Stir in the capers and parsley and season...: Stir in the capers and parsley and season with salt and pepper.

11. 11

    Return all of the cooked chicken to the...: Return all of the cooked chicken to the frying pan, and heat in the sauce.

12. 12

    Serve hot.