Chicken Piccata
Even the pickiest eater won't be able to resist this piquant chicken piccata prepared with lemons and capers. There's no reason to go sour on this dynamic dinner.
![Chicken Piccata](/images/mdmGeneric.jpg)
Ingredients
For 4 people
- 4 (6 to 7 ounces each) chicken breast halves, boneless and skinless
- 1/2 cup(s) all-purpose flour
- 1 dash(es) salt
- 1 dash(es) ground black pepper to taste
- 2 tablespoon(s) butter
- 1 teaspoon(s) vegetable oil
- 1/4 cup(s) freshly-squeezed lemon juice
- 2 floz white wine
- 3 tablespoon(s) capers, drained and rinsed
Directions
Place each between two pieces of plastic wrap with the smooth side down. Gently pound each chicken breast with a meat mallet to 1/4-inch thick. In a shallow pie plate, combine flour, salt, and pepper. Roll chicken in flour mixture to coat all sides. In a large nonstick frying pan over medium heat, heat butter and vegetable oil. Add chicken and cook 3 to 5 minutes per side or until fully cooked and tender. Pour lemon juice and white wine over chicken. Add capers and simmer another 2 to 3 minutes longer. Remove from heat and transfer chicken onto a serving platter. Reduce liquid left in frying pan by boiling an additional
Nutrition facts
- Kcal: 416.08 kcal
- Fibers (g): 1.32g
- Sodium (mg): 988.66mg
- Carbs: 13.64g
- Fat: 13.44g
- Saturated fat (g): 5.93g
- Proteins: 59.03g