Chicken Piccata with Capers

I saw this on Pinterest and got the recipe from BigOven.com


2 boneless skin less chicken breasts
2T butter
1T vegetable oil
2T dry white wine
1T fresh lemon juice
1T capers, drained
3T fresh parsley, chopped
2/3 c chicken stock
4T flour


Halve the chicken breasts horizontally and flatten, or just buy the think sliced chicken breast, like I did. Dredge the chicken pieces in season flour.


Put butter and vegetable oil into skillet and heat until foam subsides then saute the chicken pieces about a minute on each side, or until they are done. Place in a 350 oven, loosely covered, to keep warm.


Drain the fat from the skillet and add 1T butter, wine, chicken stock and lemon juice- bring to a boil and then add the capers and parsley. spoon the sauce over the chicken once it is plated.


I served this over capellini that i tossed in 3T butter, garlic, juice from half a lemon and some fresh cracked pepper.


We had this with a salad of baby spinach and red butter lettuce, purple onion, toasted walnuts, raspberries and hot bacon dressing and for dessert sopapilla cheesecake.


http://www.bigoven.com/recipe/148336/Chicken-Piccata-with-Capers