Chicken Piccata with Capers

 

 

Chicken Piccata with Capers

Recipe from: A Spoonful of Thyme

adapted from Cuisine at Home

 

Ingredients

3 chicken breasts, pounded, cut in half
2 T. olive oil
1/4 cup dry white wine
2 cloves garlic, crushed
1/2 cup chicken stock
2 Tbsp fresh lemon juice
1 Tbsp capers, drained
2 Tbsp unsalted butter
1 lemon, thinly sliced
Parsley, chopped, for garnish


Season the breasts with salt and pepper, lightly dredge in flour. Heat olive oil in saute pan over medium heat. Saute breasts 3-4 minutes. Flip and saute the other side for 3 minutes. Cover the pan with an inverted plate, to warm it. Transfer breasts to a warm plate; pour fat from the saute pan.

 

Deglaze saute pan with wine and add the crushed garlic. Cook until the garlic is slightly brown and the liquid is nearly gone, about 2 minutes. Add stock, lemon juice, and capers. Return breasts to pan and cook on each side 1-2 minutes. Transfer breasts to a warm plate.

 

Finish the sauce with butter and lemon slices. When the butter has melted, pour the sauce over the chicken breasts. Sprinkle with chopped parsley.

Full recipe: A Spoonful of Thyme