Chicken Piccata

1. 1

   Quickly saute the chicken on fairly high heat until it's browned outside but not necessarily cooked throughout.

2. 2

   Remove the chicken and set aside to drain.

3. 3

   In the same pan, melt the butter and oil together on medium heat, scraping up the fond (brown bits) as you go.

4. 4

   Add the shallots and saute until soft, about 3-5 minutes.

5. 5

   Add capers, caper juice, olive juice, and lemon juice, and simmer for another minute or two.

6. 6

   Return the chicken to the pan.

7. 7

   Add the white wine and simmer till the whole sauce is reduced to a slightly syrupy consistency and chicken is heated through.

8. 8

   This goes well with egg noodles or fettucine.

* Per serving · 4 servings · Values may vary.

No additional tips available.