Easy Chicken Piccata


  • 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
  • 3lemons, juiced
  • 2 tablespoons drained capers
  • 2 tablespoons chopped fresh parsley
  • Directions

  • Step 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.


  • Step 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, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.

  • Step 3

    Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.

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