Chicken Piccata With Capers
Chicken Piccata With Capers
The Food Nanny
italian
Ingredients
- 4 thin boneless, skinless chicken breasts, or 1 to 11/2 pounds chicken tenders
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1/4 cup (1/2 stick) butter, divided
- 1 cup white wine Juice of 1 lemon
- 3/4 cup chicken broth
- 4 ounces sliced mushrooms (optional)
- 1/4 cup capers, drained
Directions
Remove any extra fat or gristle from the chicken. Mix the flour, salt, pepper, and garlic in a resealable plastic bag. Shake each piece of chicken in the flour mixture.
In a large skillet over medium-high heat, heat the oil and 2 tablespoons of the butter until melted. Brown the chicken on both sides until light brown, about 4 minutes per side. Remove the chicken to a platter.
Leave all the frying juices in the pan, add the wine, stir, and bring to a boil.
Immediately add the lemon juice, broth, and the remaining 2 tablespoons butter.
Place the chicken and mushrooms in the pan, cover, and simmer 10 to 15 minutes. Add the capers and cook covered 2 to 3 minutes. Remove the chicken to a platter and keep warm in a 175-degree oven. To thicken the sauce (if desired), add a dusting of flour and whisk until smooth. Increase the heat and simmer briskly to reduce the liquid and concentrate the sauce.
Spoon sauce over each chicken breast and serve immediately.
