This is a print preview of "Cooking Light Chicken Piccata with Capers" recipe.

Cooking Light Chicken Piccata with Capers Recipe
by Esther Hannan Warnick

Cooking Light Chicken Piccata with Capers

Cooking Light Magazine's Chicken Piccata, so good!

Rating: 5/5
Avg. 5/5 1 vote
  Italy Italian
  Servings: 4

Wine and Drink Pairings: mani masianco

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers
  • 2 teaspoons minced fresh garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups hot cooked spaghetti (about 8 ounces uncooked)
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
  2. Place flour in a shallow dish, and dredge chicken in flour.
  3. Heat butter and oil in a large skillet over medium-high heat.
  4. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm.
  5. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits.
  6. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper.
  7. Serve chicken over pasta.
  8. Top with sauce; sprinkle with parsley.