Chicken Piccata
Recipe type: Main Dish
Serves: 4
  • 4 boneless skinless chicken breasts, about 2 pounds
  • ¼ cup flour
  • 2 tablespoons each, oil and butter
  • ½ teaspoon salt and ¼ teaspoon pepper
  • ¼ cup dry white wine
  • 2 tablespoons capers, drained ( these are found in the olive section of the grocery store)
  • ¼ cup lemon juice
  • 3 tablespoons chopped fresh parsley
  • 4 thin slices each lemon and lime for garnish
  1. Cut open one side on 4 large zip lock bags. Place one chicken breast inside each zip lock bag. Pound each chicken breast to ¼ inch thickness with the flat side of a meat mallet.
  2. Coat chicken on all sides with flour.
  3. Heat oil and butter in a large skillet. Add chicken. Brown quickly on both sides - about a minute or so on each side. Remove to a platter. Sprinkle with salt and pepper.
  4. Add wine, capers ( drained) and lemon juice to skillet. Heat to a boil, scraping down the sides and bottom of the pan. When 4 tablespoons remain, pour over the chicken breasts.
  5. Sprinkle with chopped fresh parsley and garnish with lemon and lime slices.
  6. Enjoy!
Recipe by Make Life Special at