Thursday, November 20, 2008

Chicken Piccata

Moh loves this dish, loves it! The original recipe called for half the amount of sauce, but we like to eat it with a little linguine or angel hair, so I doubled the sauce amount.

Chicken Piccata


4 boneless skinless chicken breast halves, pounded thin (I like to buy the chicken cutlets, cause I'm lazy like that)
1/4 cup all-purpose flour
1/8 tsp salt
1/8 tsp pepper
1 Tbs butter
1/2 cup chicken broth
1/2 cup white wine
2 Tbs lemon juice
1 Tbs capers (optional, I don't use)

Combine flour, salt, and pepper in a shallow dish.
Coat each breast with flour mixture and shake off excess.
In a skillet over medium heat, melt the butter.
Add the chicken breasts and sauté (turning once) for 5 minutes or until cooked through.
Remove chicken from skillet.
In same skillet, combine the chicken broth, wine, and lemon juice.
Boil sauce, reducing it by one third.
Top chicken with sauce.
Sprinkle with capers.

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