Chicken Piccata with Capers

1. 1

   Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap.

2. 2

   In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat saute the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through.

3. 3

   Transfer the chicken with tongs to a platter and keep it warm, covered loosely.

4. 4

   Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil.

5. 5

   Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.