Chicken Piccata Ala Chef raysonic


Ingredients

4 (6 to 7 ounces each) chicken breast halves, boneless and skinless*
½ cup all-purpose flour
Salt and coarsely ground black pepper to taste
2 Tbsp. butter
1 ½ tsp. vegetable oil or olive oil
¼ cup freshly-squeezed lemon juice
¼ cup rice wine
4 Tbsp. capers, drained and rinsed


Methods/steps

Place each between two pieces of plastic wrap with the smooth side down. Gently pound each chicken breast with a meat mallet to 1/4-inch thick. In a shallow pie plate, combine flour, salt, and pepper. Roll chicken in flour mixture to coat all sides. In a large nonstick frying pan over medium heat, heat butter and vegetable oil. Add chicken and cook 3 to 5 minutes per side or until fully cooked and tender. Pour lemon juice and white wine over chicken. Add capers and simmer another 2 to 3 minutes longer. Remove from heat and transfer chicken onto a serving platter. Reduce liquid left in frying pan by boiling an additional