Chicken Piccata

By: Marge Perry & David Bonom


2 tablespoons of flour
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 pound of boneless chicken breasts, pounded to even thickness
1 tablespoon of olive oil
1/2 cup of white wine
4 teaspoons of lemon juice
1-2 tablespoons of butter
2 tablespoons of capers


  1. Combine flour, salt and pepper on a plate. Dredge chicken breasts in flour mixture and set aside.
  2. Heat oil in a large nonstick skillet over medium high. Add chicken, and cook 5-6 minutes or until golden on the underside. A meat thermometer stuck horizontally in the center should register 160° F. Remove from pan.
  3. Add the wine and lemon juice to the skillet, scraping any bits off the bottom of the pan. Cook, stirring, 3 minutes, or until liquid becomes syrupy. Remove from heat and stir in butter, allowing it to completely melt. Stir in capers.