Tuesday, September 23, 2008

Chicken Piccata

4 Chicken Breasts (Halves)
Salt & Freshly Ground Pepper
2 Tbs. Olive Oil
1/2 Cup White Wine (plus a little extra for the chef)
2 Tbs. Capers
1/2 Fresh Lemon
1 Tbs. Butter (or Margarine)

Rinse the chicken breasts and pat dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick. Season each breast with salt and pepper.

Heat your skillet over medium to high heat, add the olive oil and as many of the chicken breasts as will fit in the pan without overlapping. Brown for 2 to 3 minutes on each side, then set aside covered in foil to stay warm.

To make the sauce, reheat the skillet over medium heat. Add the wine and reduce for 2 minutes or so, stirring constantly to scrape the brown bits off the bottom of the pan. Stir in the capers and the lemon juice. Remove from heat and add the butter, stirring until melted. Adjust salt and pepper to taste.

Pour the sauce over the chicken and serve with brown rice.

(From Fiddledeedee)

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