Rich Italian recipe for Chicken Piccata prepared with lemon sauce and capers
Learn more about Emilia Molinari
Ingredients4 portions
Preparation
Split each breast in 3 lengthwise. Sprinkle salt and pepper. Pass the chicken through the flour to cover it and shake off the remaining flour.
Heat oil in the pan with a tablespoon of butter and cook the chicken 5 minutes on each side. Transfer the chicken to a dish and reserve covered.
In a large saucepan heat the wine, broth and lemon juice over medium heat. Put capers and parsley and the 2 tablespoons of butter that remain.
Season with salt and pepper and put the sauce on the chicken. Serve immediately.
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