Chicken Piccata with Capers

Name: Chicken Piccata with Capers
Total time: 30
Yield: 4
Ingredients: 4 (6 ounce) skinless, boneless chicken breast halves; 0.25 cup all-purpose flour; 1 tablespoon butter; 1 tablespoon olive oil; 0.5 cup white wine; 0.25 cup fresh lemon juice; 2 tablespoons capers; 2 teaspoons minced garlic; 0.25 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh flat-leaf parsley

Recipe by Sandra1980 from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

•

4 (6 ounce) skinless, boneless chicken breast halves
•

0.25 cup all-purpose flour
•

1 tablespoon butter
•

1 tablespoon olive oil
•

0.5 cup white wine
•

0.25 cup fresh lemon juice

•

2 tablespoons capers
•

2 teaspoons minced garlic
•

0.25 teaspoon salt
•

0.25 teaspoon freshly ground black pepper
•

2 tablespoons chopped fresh flat-leaf parsley

Instructions

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 to a serving platter and cover with a lid to keep warm.
Pour white wine, lemon juice, capers, and garlic into the skillet. Bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season with salt and pepper.
Drizzle sauce over and around chicken; garnish with parsley.