Bethany's Favorite Chicken Piccata Recipe

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   Lb.

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   chicken breasts till very thin.

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   Dip breast pcs in flour till coated on both sides.

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   Then dip pcs in egg, then into bread crumbs.

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   (Chicken may be refrigerated till later at this point.)

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   Brown chicken in a skillet, a few pcs at a time using a small amount of peanut oil.

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   Add in more oil as necessary to keep skillet bottom covered.

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   Meat will cook quickly, a few min per side.

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   Remove chicken to a serving platter and keep hot.

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    In the same skillet, make a lemon sauce by adding one Tbsp.

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    flour to the pan drippings.

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    Stir well.

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    Add in wine and the juice of 1/2 lemon, stirring well.

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    Simmer sauce for a few min, stirring constantly.

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    Add in the capers.

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    Pour sauce over chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.