Chicken Piccata with Capers

Chicken Piccata with Capers
Photo by Dennis Gottleib

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 4 cups hot cooked spaghetti (about 8 ounces uncooked)
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ cup all-purpose flour (about 1 ounce)
  • ½ cup white wine
  • 4 cups hot cooked spaghetti (about 8 ounces uncooked)
  • ¼ teaspoon freshly ground black pepper
  • + 17 more ingredients
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons capers
    • 2 teaspoons minced fresh garlic
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon olive oil
    • ½ cup white wine
    • 1 tablespoon olive oil
    • 2 tablespoons chopped fresh flat-leaf parsley
    • ¼ cup all-purpose flour (about 1 ounce)
    • 1 tablespoon butter
    • ¼ cup fresh lemon juice
    • 2 teaspoons minced fresh garlic
    • 2 tablespoons capers
    • ¼ teaspoon salt
    • ¼ cup fresh lemon juice
    • 1 tablespoon butter

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour. Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes...

View full recipe at My Recipes

Comments

Variations on Chicken Piccata with Capers

  • Chicken Piccata with Capers
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh parsley
    • +12 other ingredients
  • Chicken Piccata with Capers
    • 1 tablespoon bottled capers
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons dry white wine
    • 1 tablespoon vegatable oil
    • +2 other ingredients


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