Chicken Piccata

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  • 4 piece(s) All Natural Chicken breasts, pounded to 1/2-inch thickness
  • 2 tablespoon(s) butter, divided use
  • 2 tablespoon(s) Capers
  • 1/2 cup(s) flour
  • 1 tablespoon(s) fresh-squeezed Lemon Juice
  • 2 tablespoon(s) olive oil
  • Salt and pepper
  • 1/2 cup(s) White Wine or Chicken Broth


  1. 1. Pound chicken between 2 sheets of plastic wrap, starting at thicker portion of breasts.
  2. 2. Season chicken with salt and pepper; then dip in flour.
  3. 3. Heat a large skillet over Medium-High heat 3 minutes; add oil and 1-Tbsp butter. Saute' chicken in two batches, 3 minutes per side, or until browned. Remove to a plate.
  4. 4. Add wine or broth to hot skillet; scrape bottom with spoon to release any browned bits. Simmer to reduce liquid in skillet by one-half.
  5. 5. Add remaining 1-Tbsp butter, capers and lemon juice. Stir and reduce heat to Medium. Return chicken to skillet; simmer 3 to 5 minutes and serve.
September 2010

This recipe is a personal recipe added by vickiw1206 and has not been tested or endorsed by MyRecipes.

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