Chicken Piccata - chicken with lemon and capers ...

Preparation

The chicken breasts with salt and pepper generously. Dredge chicken in flour to coat completely. Shaking and set aside.

Add the olive oil in a large skillet and place over medium heat. When the oil is hot, add the chicken and cook for about 4 minutes per side or until golden brown and cooked. Remove to a plate, cover with foil and set aside.

Add the capers and wine into the pan.

Reduce the high heat, and cook for 2-3 minutes or until the wine is reduced by half. Be sure to use a spoon or spatula to scrape caramelized bits from the bottom of the pan.

Add the lemon juice and chicken broth and bring to a boil. Cook 1 minute, reduce heat to low and add the chicken to the pan. Take the chicken in the sauce for a few minutes until hot.

Remove chicken to a warm plate. Add the butter and parsley in a pan, and stir 1 minute or until butter emulsified into the sauce. Check the seasoning and pour the hot sauce over chicken; serve immediately.