Easy and Delicious Chicken Piccata Recipe

Photo by Skibler

4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour
2 tablespoons olive oil
1/3 cup dry white wine (or broth)
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers (optional, but tasty)
1/4 cup chopped fresh parsley

1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

2. Heat 1 tablespoon oil in heavy large skillet. Add chicken and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

3. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and cook until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Photo by HarlanH

Capers are the little flower buds of a spiny shrub called Capparis spinosa, native to the Meditteranean. The buds are picked and dried. When dry, the capers are brined in vinegar, wine or salt.

Fresh out of the jar, capers are too salty, so rinse them well in a strainer before adding them to dishes. Capers impart a sharp, almost lemony taste to foods. Since they are such a strong flavor, you need to use just a few.

You can find capers in glass jars near the olives at your grocery store.

Photo by Brutal