Chicken Piccata with Capers


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


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 on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.

Wine:   Mani Masianco 2005, pinot grigio, verduzzo,

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