Easy Chicken Piccata

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Description

This is my son’s favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.

Ingredients

  • 2 large skinless, boneless chicken breasts
  • 1 cup all-purpose flour
  • ½ stick butter
  • salt and ground black pepper to taste
  • ½ cup white wine
  • 3 lemons, juiced
  • 2 tablespoons drained capers
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.
  2. Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned
  3. about 4 minutes
  4. and season again. Cook second side until browned
  5. about 4 minutes. Transfer breasts to a plate
  6. reserving skillet drippings.
  7. Add wine and lemon juice to the skillet
  8. stirring to scrape up any browned bits. Simmer to reduce and thicken sauce
  9. about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4

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