Chicken Piccata Air Date: 4/26/2007 6 servings 1/2 cup all-purpose flour 1 tablespoon chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 6 tablespoons (3/4 stick) butter 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds), pounded to 1/4" thickness 1/2 cup dry white wine Juice of 2 lemons 2 tablespoons capers In a shallow dish, combine the flour, parsley, salt, and pepper; mix well. In a large skillet, melt 1 tablespoon butter over medium heat. Coat the chicken evenly with the flour mixture then sauté in batches over medium-high heat for 2 to 3 minutes per side, or until golden, adding more butter as needed. Add the wine, lemon juice, capers, and remaining butter to the skillet; mix well, and return the cooked chicken to the skillet. Cook for 3 to 4 minutes, or until the sauce begins to thicken. Serve chicken topped with sauce.
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