Chicken breast piccata

Yield: 6 servings

Measure Ingredient
4 \N Boneless chicken breast halves
¼ cup Flour
¼ teaspoon Light salt
⅛ teaspoon Black pepper
3 tablespoons Butter
1 tablespoon Olive oil
¼ cup Sauterne or dry white wine
¼ cup Chicken broth
1 tablespoon Lemon juice
4 ounces To 8 oz thinly sliced mushrooms
2 tablespoons Drained capers
4 \N Thin lemon slices
¼ cup Chopped fresh parsley

1. Rinse breasts and pat dry. Pound out to ¼ inch thick.

2. In bowl, blend flour, salt, pepper. Coat both sides of breasts.

3. In heavy skillet over medium heat, heat oil and butter till "foamy". Add chicken - 2 minutes per side just enough to cook meat.

Transfer to plate and set aside.

4. Pour off all but light film of fat and drippings. Increase to medium high heat. Add wine, broth, lemon juice, and mushrooms. Reduce by half.

5. Pour sauce evenly over chicken. Garnish with capers, lemon, lime, parsley. Serve immediately.

Suggestion: server chicken and sauce over linguine or rice! Notes: I'm used to seeing this recipe with heavy cream used as the base, but it still looks good!

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