Chicken
Piccata
Submitted
by: Deelight |
4 boneless,
skinless chicken breasts
2 tablespoons olive oil
1/2 cup flour
Salt and white pepper to taste
1 cup chicken broth
1/4 cup white wine, dry
|
1
tablespoon lemon juice
1 1/2 teaspoons cornstarch,mixed with a little
cold water
1 tablespoon capers
1 tablespoons parsley, chopped
|
| Heat the
oil in a heavy skillet. Season the flour lightly.
Dredge the chicken in the flour and add to the
oil until fully cooked. Remove the chicken. Keep
warm. Add the broth, wine, and lemon juice to the
hot pan. Over medium-high heat, allow the mixture
to boil. Whisk in the cornstarch mixture and
return to a boil (sauce will be somewhat thin).
Remove from the heat and toss in the capers.
Serve over the chicken. Garnish with the parsley.
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