Chicken Piccata

(from bowden’s recipe box)

Very well received – Jen liked the sauce particularly. The sauce also goes well on a steamed green vegetable.
Use corn starch instead of flour to make this gluten-free (add some more corn starch at the end to thicken the sauce)

Source: Cooking Light, September 2006

Prep time: 15 minutes
Cook time: 20 minutes
Serves 4 people

Categories: Main dishes

Ingredients

  • 4 (6-ounce) skinless boneless chicken breasts
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers
  • 2 teaspoons minced fresh garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups hot cooked spaghetti (about 8 ounces uncooked)
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.

  2. Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.

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