Epicurious Chicken Piccata with Capers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
a 3/4-pound whole skinless boneless chicken breast, halved lengthwise2 tablespoons unsalted butter1 tablespoon vegatable oil2 tablespoons dry white wine1 tablespoon fresh lemon juice1 tablespoon drained bottled capers, chopped3 tablespoon minced fresh parsley leaves
Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat sauté the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.
Serve over plain pasta or spaghetti
Number of Servings: 2
Recipe submitted by SparkPeople user TAYMAR.
Serve over plain pasta or spaghetti
Number of Servings: 2
Recipe submitted by SparkPeople user TAYMAR.
Nutritional Info Amount Per Serving
- Calories: 307.3
- Total Fat: 20.2 g
- Cholesterol: 99.9 mg
- Sodium: 408.7 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.4 g
- Protein: 29.1 g
Member Reviews