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Chicken Piccata with Capers

 4 (6-ounce) skinless, boneless chicken breast halves
 ¼ cup all-purpose flour (about 1 ounce)
 1 tbsp Black Pepper
 1 tbsp Dried Parsley
 1 tbsp olive oil
 1 cup white wine (pinot grigio)
 Zest of 1 Fresh Lemon
 1 fresh lemon juice
 2 tbsp capers
 2 tsp minced fresh garlic
 ¼ tsp salt
 ¼ tsp freshly ground black pepper
 2 tbsp chopped fresh flat-leaf parsley
1

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour, pepper parsley mixture.

2

Heat oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm.

3

Add white wine, lemon zest and juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper.

4

Return Chicken to pan, and allow to simmer no more than 10 minutes.

5

Serve chicken over pasta. Top with sauce; sprinkle with parsley.