Chicken Breasts in Lemon-Caper Sauce (Piccata di Pollo)
Since Roman times, capers have been a basic ingredient in Italy's favorite sauces.
Ingredients
- 4 skinless, boneless chicken breast halves (about 1 1/2 lb)
- 1/2 C flour
- 1/4 C butter
- 2 t chopped garlic
- 1 C dry white wine
- 2 T lemon juice
- 1/2 t pepper
- 1 T large capers, drained
- Strawberries
- Parsley sprigs
Instructions
- Cut each chicken breast horizontally to make 2 thin slices.
- Coat with flour.
- Heat butter in 12-inch skillet over medium-high heat.
- Cook chicken and garlic in butter 4 to 6 minutes, turning once, until chicken is brown.
- Add wine and lemon juice.
- Sprinkle with pepper.
- Heat until hot.
- Sprinkle with capers.
- Garnish with strawberries and parsley.