Friday, October 2, 2009

Chicken Piccata

Chicken Piccata

4 skinless boneless chicken breasts – cut in half lengthwise (will make eight pieces)
4 T. butter
1 T. olive oil
½ cup flour
1 t. Lowery’s seasoned salt
1 t. pepper
3/4 c. dry white wine
½ c. fresh lemon juice
1/2 c. chicken stock
1/3 c. drained capers
¼ c. chopped chives or parsley

Slice each chicken breast in half lengthwise. Place chicken between 2 large sheets of plastic wrap. Using meat pounder, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix flour, seasoned salt and pepper in a bowl to dredge the chicken breasts. Dip chicken into flour to coat; shake off excess.

Heat 2 T butter and 1 T. olive oil in large skillet over medium heat. Add chicken breasts to skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in skillet over medium-high heat. Stir in capers, parsley and remaining 2 tablespoons butter. Add chicken back into sauce and cook for 3 to 4 minutes until the sauce thickens. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

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