Rita's Chicken Piccata Recipe #311085
Great recipe to have for company.
35 min | 20 min prep
SERVES 5 -6
- 1 1/2 lbs boneless skinless chicken breasts, pounded thin
- flour
- salt and pepper
- 8 tablespoons olive oil
- 5 garlic cloves, crushed
- 1 cup white wine
- 1 cup water
- 1 teaspoon chicken base
- 6 tablespoons capers
- 4 tablespoons lemon juice
- 6 tablespoons butter
- Season with salt/pepper.
- Dust chicken with flour.
- Saute chicken in oil until lightly browned (2-3 minutes).
- Remove chicken from pan.
- Add garlic, saute 1 minute.
- Add water, base and wine, bring to a boil.
- Reduce to 1 1/2 cup.
- Stir in capers and lemon juice.
- Return to boil and add butter.
- Add chicken back to pan and warm through.
- Serve on top of linguine with lotsa sauce and salad.
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5 stars