Chicken Piccata
  • 4 boneless skinless chicken breasts
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 Tablespoons olive oil
  • 1 cup white wine (OR chicken broth)
  • ¾ cup chicken broth
  • Juice of 1 lemon
  • 1 Tablespoon butter
  • ¼ cup capers, drained
  1. Pound chicken breasts to thin and flatten a little. Mix the flour, salt, pepper and garlic powder in a large ziplock bag. Shake each piece of chicken in mixture until coated.
  2. In a large skillet over medium-high heat, heat the oil. Brown chicken on both sides until light brown. About 4 minutes per side. Remove chicken to a platter and cover to keep warm.
  3. Leave the juices in the skillet and add wine. Stir and bring to a boil. Then immediatley add chicken broth, lemon juice and 1 Tablespoon butter.
  4. Place the chicken back into the skillet and cover. Simmer 10 to 15 minutes. Remove lid and add the capers. Replace lid and cook another 2 minutes. Serve each piece of chicken with warm sauce and cooked pasta, if desired. Enjoy!
You can thicken the sauce by adding a ½ Tablespoon of cornstarch or flour. Whisk until thickened.
Recipe by Life In The Lofthouse at