CHICKEN PICCATA

4 boneless skinless chicken breasts
Salt and freshly ground pepper
3 tbsp (40 mL) flour, divided
2 tbsp (25 mL) butter, divided
1 tbsp (15 mL) olive oil
1/3 cup (75 mL) dry white wine
1/4 cup (50 mL) fresh lemon juice
1/4 cup (50 mL) chicken stock
1/4 cup (50 mL) capers, rinsed and drained
2 tbsp (25 mL) chopped fresh parsley

Pat chicken dry. Sprinkle with salt and pepper. Coat chicken with 2 tbsp (25 mL) flour. In a frypan, melt 1 tbsp (15 mL) butter with oil over medium heat. Add chicken and cook until golden brown and completely cooked, about 5 - 7 minutes per side. Transfer chicken to a platter and keep warm. Combine remaining 1 tbsp (15 mL) each flour and butter to make a smooth paste. Add wine, juice and stock to pan and bring to a boil. Whisk in butter mixture and boil until sauce thickens slightly. Stir in capers. Season to taste with additional salt and pepper. Pour sauce over chicken. Sprinkle with parsley and serve. Serves 4.

 
Last updated on July 13, 2018