Chicken Piccata...

Boneless chicken breasts are like a blank canvas awaiting embellishment. You can go in a hundred different directions and get satisfactory results.

Chicken Piccata is one of my favorite Italian dishes. The salty little capers that burst in your mouth are so wonderful paired with the zesty lemon. I have a secret ingredient that gives another layer to traditional piccata, white pepper. The addition of the mild white pepper makes this piccata irresistible. Be sure to include the small brown bites after frying the chicken in the bottom of the pan. They are essential to a delicious piccata. The sauce is wonderful over pasta and simply served with a salad and bread.

Chicken Piccata

Ingredients:

4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1½ tablespoons all-purpose flour
Additional all-purpose flour
2 tablespoons olive oil
⅓ cup dry white wine
¼ cup fresh lemon juice
½ cup canned low-salt chicken broth
¼ cup drained capers
1 teaspoon white ground pepper
¼ cup chopped fresh parsley

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to ¼ -inch thickness. Sprinkle chicken with salt and pepper. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Make a rue by mixing 1 tablespoon butter and 1½ tablespoons flour in small bowl until smooth.

In a heavy large skillet heat 1 tablespoon oil; add chicken breasts to skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and white pepper. Pour sauce over chicken and serve.

Serves 4

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