This Chicken Piccata with Caper Lemon Butter sauce served with fresh pasta will transport you right to Italy.

Recipe By: Angela and Mark Persicke of Cooking with Wine

Featured Products: Premier™ Stainless Steel 10-Inch Fry Pan 

Ingredients

• 2 large chicken breasts, sliced in half across (or 4 thin chicken breasts) 
• 1 tbsp kosher salt 
• 2 tsp black pepper 
• ½ cup (as needed) flour 
• 2 + 8 tbsp unsalted butter 
• 2 tbsp olive oil 
• ⅔ cup dry white wine 
• ½ cup fresh lemon juice 
• 1 cup chicken stock 
• ½ cup capers–rinsed 

Instructions

Cook the Chicken

1. Heat oven to 170 degrees (warm). 
2. Remove chicken to an oven-proof dish, and place in the oven while you make the sauce in the same pan you made the chicken in.  
3. Melt 2 tbsp butter in a large stainless skillet over medium heat until butter has stopped foaming, then add the olive oil. Add the chicken and cook about 3-4 minutes per side–to brown and until almost done. If you do this in 2 batches, you may need a little more olive oil. 
4. Season the chicken with salt and pepper. Dredge chicken in flour (or put the chicken in a plastic bag with the flour and coat completely). 

Make the Sauce

1. Deglaze the pan with the white wine (scrape the stuck bits with a wooden spoon) and reduce by ⅔ (approximately 5 min). 
2. Add the lemon juice and chicken stock and reduce until thickened and you have a sauce consistency (approximately 10 minutes). 
3. Remove from heat and whisk in the remaining 8 tbs of butter a tablespoon at a time. 
4. Add capers and chicken (and the accumulated chicken juices). Turn the chicken once and cook briefly (about 1-2 minutes) in the sauce. Serve over pasta.