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Chicken Piccata




Source of Recipe


Suzanne Somers Daily Recipe


Recipe Introduction



PROTEINS/FATS AND VEGGIES; LEVEL ONE

SERVES 2


This is one of my favorite ways to eat chicken. It’s light and lemony and yummy.



List of Ingredients





2 skinless and boneless chicken breasts
Salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup white wine
2 tablespoons capers
Juice from 1 lemon
1 tablespoon butter


Recipe






Rinse the chicken breasts and pat dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick. Place each slice between 2 layers of plastic wrap and pound with a mallet until 1/4 inch thick. Season each breast with salt and pepper. To a skillet over high heat, add the olive oil and as many of the chicken breasts as will fit in the pan without overlapping. Brown for 2 minutes on each side, then set aside in a warm oven. To make the sauce, reheat the skillet over medium heat. Add the wine and reduce for 2 minutes or so, stirring constantly to scrape the brown bits off the bottom of the pan. Stir in the capers and the lemon juice. Remove from heat and add the butter, stirring until melted. Adjust salt and pepper to taste. Pour the sauce over the chicken and serve. Great with steamed broccoli.