Chicken Piccata with Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
a 3/4-pound whole skinless boneless chicken breast, halved lengthwise |
2 tablespoons unsalted butter |
1 tablespoon vegatable oil |
2 tablespoons dry white wine |
1 tablespoon fresh lemon juice |
1 tablespoon drained bottled capers, chopped |
3 tablespoon minced fresh parsley leaves |
Directions:
1. Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat sauté the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.
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