Chicken Piccata

We loved the corn chowder we found on this blog, so I thought we would try another recipe. Neither of us are wild about lemony sauces, so I reduced the amount of lemon juice by half and added more wine. This was good, but next time I would replace all the lemon juice (approx. 1/2c) with chicken broth and maybe add some mushrooms to the sauce. I served this with jasmine rice and spinach balls.

Chicken Piccata

Serves 4

4 skinless boneless chicken breast halves

1/2c all-purpose flour

salt & pepper, to taste

2T olive oil or coconut oil (organic, extra-virgin coconut oil)
2T butter, melted

3T all-purpose flour
slightly less than 1c chardonnay or other dry white wine

1/4c fresh lemon juice

1/2c chicken broth

1/4c capers, drained

2T butter
salt & pepper, to taste

1) Cut chicken crossways to create thin slices & pound chicken (if necessary) to 1/4" thickness.

2) In shallow bowl, mix together 1/2c flour; season with salt & pepper.

3) Coat chicken in flour mixture.

4) In large heavy skillet, sauté chicken breasts in oil over medium-high heat until golden and no longer pink inside, about 4-5 minutes per side. Transfer chicken to platter and keep warm.

5) In a small bowl, mix 2T melted butter with 3T flour until smooth. Set aside.

6) In same skillet, bring wine, lemon juice, & broth to boil. Whisk in butter-flour mixture and simmer until sauce thickens, about 2 minutes.

7) Stir in capers & 2T butter. Add chicken to skillet; cover & simmer for 2-3 minutes.

8) Season with salt & pepper, as desired.

9)Serve immediately.