Chicken Piccata with Capers
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- a 3/4-pound whole skinless boneless chicken breast, halved lengthwise
- 2 tablespoons unsalted butter
- 1 tablespoon vegatable oil
- 2 tablespoons dry white wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon drained bottled capers, chopped
- 3 tablespoon minced fresh parsley leaves
Method
- Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap.
- 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 sauté the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through.
- Transfer the chicken with tongs to a platter and keep it warm, covered loosely.
- 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.
- Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.
Original page
Photographed from Lucy's collection.
