Stephanie & Tony’s Table: Chicken Piccata
2 Thin Chicken Breasts
1/2 c. All-Purpose Flour
1 tbsp. Extra Virgin Olive Oil
1 tbsp. Butter
2 Garlic Cloves (minced)
1/2 c. Dry White Wine
1/2 c. Chicken Broth
1 Lemon (Juiced)
2 tbsp. Capers
Italian Parsley (chopped)
Season the chicken with salt and pepper, coat with flour.
Heat olive oil and butter in a medium sauté pan, when hot drop in chicken. Fry chicken on each side until golden, remove chicken from heat.
Add in garlic, white wine, chicken broth, lemon juice and capers. Cook all together for about 2 minutes (when liquids have reduced by about half) add in chicken again to coat with sauce. Garnish with parsley and lemon wedges.
(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)