| | | CHICKEN PICCATA Serving Size: 4 Ingredients 4 boneless chicken breasts, pounded thinly
1/2 cup flour
salt & pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 cup dry white wine
juice of 1/2 lemon
2 tablespoons capers, drained
2 tablespoons fresh chopped parsley
1 tablespoon COLD unsalted butter Directions - Season each pounded chicken breast with salt and pepper, then dredge each cutlet in flour and shake off the excess.
- Heat the olive oil and butter in a large Command Performance Gold pan. When it is very hot, add the chicken breasts and sauté over high heat about 2 minutes on each side, or until golden brown. Remove the chicken to a plate and keep warm.
- Pour any fat from the pan and add the wine and lemon juice to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the capers and parsley. Remove the pan from the heat and whisk in the cold butter.
- Pour the sauce over the chicken and serve immediately.
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