Fancy a little Italian? No, not Luigi, but a Chicken Piccata with a hearty splash of white wine (Italian naturally).
Cooking Method
Pound chicken breasts to 1 cm thick. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan. Cook for 2 minutes until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Wine? Try an Italian blend of pinot grigio and verdello, fills the bill. It’s aromatic, with apple enough to toss a little in the skillet. It also has the necessary acidity to meet the potent acid of the capers.
| Ingredients | Serves 4 |
| Skinless, boneless chicken breast halves | 4 |
| All-purpose flour (about 1 ounce) | 1/4 cup |
| Butter | 1 tbspn |
| Olive oil | 1 tbspn |
| White wine | 1/2 cup |
| Fresh lemon juice | 1/4 cup |
| Capers | 2 tbspns |
| Minced fresh garlic | 2 tspns |
| Teaspoon salt | 1/4 tspn |
| Freshly ground black pepper 1/4 tspn | |
| Hot cooked spaghetti | 4 cups |
| Chopped fresh parsley | 2 tbspns |
