Chicken Piccata

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   1.

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   Set oven to warm (200 F) and cover a pie plate with aluminum foil.

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   2.

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   Combine the white wine, lemon juice, and capers in a glass, set aside.

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   3.

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   Pound out the chicken.

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   4.

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   Mix flour, salt, and pepper in a shallow bowl.

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   Dredge chicken in it.

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    5.

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    Melt the butter in a saute pan on medium heat and swirl it around to cover the bottom of the pan.

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    6.

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    Saute the dredged chicken in the butter for about 5 minutes per side or until juices run clear.

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    7.

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    Remove chicken from pan to the pie plate and cover the plate with foil.

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    Put it in the oven to keep warm.

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    8.

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    Add the caper mixture to the pan and cook them down, deglazing the pan, stirring frequently.

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    9.

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    After the liquid reduces, pull the chicken out of the oven and plate it.

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    Drizzle the sauce onto the chicken.

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    10.

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    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.