Chicken Piccata


Fancy a little Italian?  No, not Luigi, but a Chicken Piccata with a hearty splash of white wine (Italian naturally).

Cooking Method

Pound chicken breasts to 1 cm thick.  Place flour in a shallow dish, and dredge chicken in flour.

Heat butter and 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.  Add white wine, 1/4 cup lemon juice, capers, and garlic to pan.  Cook for 2 minutes until slightly thick.  Sprinkle with salt and pepper.  Serve chicken over pasta. Top with sauce; sprinkle with parsley.

Wine?  Try an Italian blend of pinot grigio and verdello, fills the bill.  It’s aromatic, with apple enough to toss a little in the skillet.  It also has the necessary acidity to meet the potent acid of the capers.

Ingredients Serves 4
Skinless, boneless chicken breast halves 4
All-purpose flour (about 1 ounce) 1/4 cup
Butter 1 tbspn
Olive oil 1 tbspn
White wine 1/2 cup
Fresh lemon juice 1/4 cup
Capers 2 tbspns
Minced fresh garlic 2 tspns
Teaspoon salt 1/4 tspn
Freshly ground black pepper 1/4 tspn
Hot cooked spaghetti 4 cups
Chopped fresh parsley 2 tbspns