Chicken Piccata

Ingredients

¼ teaspoon black pepper
2 tablespoons fresh lemon juice
1 ½ cups dry white wine, divided
4 (4-ounce) skinned, boned chicken breast halves
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1 teaspoon olive oil
2 teaspoons butter or stick margarine, divided
+ 4 more ingredients
- ½ cup chopped fresh flat-leaf parsley
- ¼ teaspoon salt
- 2 tablespoons capers
- ¼ cup all-purpose flour

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge chicken in flour mixture. Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; coo...

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Comments

Variations on Chicken Piccata

- 2 to 3 Tbs. extra-virgin olive oil; more as needed
- +7 other ingredients
- 3 tablespoons unsalted butter
- 3/4 cup low-sodium chicken broth
- 1/4 cup chopped fresh parsley
- +4 other ingredients
- 2 tablespoon(s) capers (optional)
- 2 tablespoon(s) fresh lemon juice
- 1/2 cup(s) dry white wine (substitute broth)
- 1 tablespoon(s) butter
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- 2 T capers, drained
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- 2 tablespoons lemon juice
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- 1/4 c flour
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- 1 tablespoon capers
- 1/4 cup fat-free, less-sodium chicken broth
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- 3 T Dijon mustard
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- 1/4 c white wine
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