How to make it

  • Pound chicken breasts to thickness of 1/2 inch. If using large breasts, cut in half for easier handling.
  • Season chicken breasts with salt, pepper and paprika.
  • Dredge chicken breasts in flour, shaking off excess.
  • In large skillet, over medium-high heat, melt butter and olive oil until bubbly.
  • Saute chicken until golden brown, about 4 minutes each side. Remove to plate and cover to keep warm.
  • Pour off oil, keeping drippings in pan.
  • Return to heat and add wine, lemon juice and capers; cook until slightly thickened, about 8 minutes.
  • Return chicken to pan and heat through. Coat with sauce to serve.

Reviews & Comments 4

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    " It was excellent "
    m2googee ate it and said...
    Yum, it is past lunch time here in Texas and I am hungry! This looks wonderful!!
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    " It was excellent "
    maggi ate it and said...
    I know this is great because it is similar to what I do with pork tenderloin! Yum!
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  • petunia97 10 years ago
    I love chicken picacata and have never tried to make it. This seems easy enough and sounds delicious! Have a great day!
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    " It was excellent "
    chefmeow ate it and said...
    Yumola. Love chicken piccata and this version sounds great. Love those capers. High 5 my friend.
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