Chicken Piccata

Ingredients


2		chicken breasts	boneless, skinless
3	Tbsp	butter	room temperature
		all-purpose flour
2	Tbsp	olive oil
2/3	cup	dry white wine
1/2	cup	lemon juice
1/2	cup	chicken broth
1/4	cup	capers	drained
1/4	cup	fresh parsley	chopped
		thin spaghetti
		milk

Directions

Place chicken between 2 large sheets of plastic wrap. Using a meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 Tbsp butter and 1 1/2 Tbsp flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into milk then into flour to coat; shake off excess.

Heat 1 Tbsp oil in a heavy large skillets. Add chicken breasts to the 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 a skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley, and remaining 2 Tbsp butter. Season sauce to taste with salt and pepper. Spoon sauce over chicken.

Serve with thin spaghetti.

Tags: entree