Easy Chicken Piccata

• Meat

  • 2 lbs Chicken breast, boneless skinless

• Produce

  • 3 tbsp Flat leaf parsley, fresh
  • 4 Garlic cloves, medium
  • 1 Lemon, Juice from
  • 3 Shallots

• Canned Goods

  • 3/4 cup Chicken broth, low-sodium

• Condiments

  • 1/4 cup Capers

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on familytabletreasures.com

Ingredients

• About 2 lbs boneless skinless chicken breast cut into 4 thin filets
• 1/2 C all-purpose flour, divided
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 Tbsp. olive oil, divided
• 3 shallots, finely chopped
• 4 medium garlic cloves, minced
• 1/2 C dry white wine
• 3/4 C low sodium chicken broth, divided
• Juice from one lemon
• 1/4 C drained capers
• 3 Tbsp. coarsely chopped fresh flat-leaf parsley, for garnishing

Directions

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl and set aside. Place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
• Heat 2 tablespoons of oil in a large skillet over medium high heat and swirl to coat. Add chicken to pan and sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
• Heat remaining 2 tablespoon oil in pan and swirl to coat. Add shallots to pan and sauté for 3 minutes, stirring frequently. Add garlic and sauté for 1 minute, stirring constantly. Add wine and bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup of broth to reserved 1 teaspoon flour and stir until smooth. Add remaining 1/2 cup broth to the pan and bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture and cook 1 minute or until slightly thickened, stirring frequently. Remove from heat and stir in lemon juice and capers. Return chicken to the skillet and use a spoon to pour sauce over each piece. Sprinkle with parsley and serve.