Chicken Piccata

Chicken Piccata

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.
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Makes:
4 servings

Ingredients
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless*
1/2 cup all-purpose flour
Salt and coarsely ground black pepper to taste
2 Tbsp. butter
1 tsp. vegetable oil or olive oil
1/4 cup freshly-squeezed lemon juice
1/4 cup white wine
3 Tbsp. capers, drained and rinsed

Methods/steps
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

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