Chicken Piccata


1 lb. pasta, cooked
1/4 cup flour
4 boneless, skinless chicken breasts
2 Tbsp. olive oil
1 cup chicken broth, reduced sodium
1/2 cup HOLLAND HOUSE White Cooking Wine
3 Tbsp. lemon juice
1 Tbsp. capers, drained and rinsed
2 Tbsp. parsley, chopped


Rinse chicken breasts and pat dry. Place chicken breasts between 2 sheets of plastic wrap and pound each to 1/8-inch thickness. Coat chicken in flour. In large skillet, cook chicken in hot oil over medium-high heat 2 to 3 minutes per side or until cooked through. Remove chicken from pan; cover and keep warm. 

For sauce, add broth, cooking wine, and lemon juice to skillet; bring to a boil. Simmer, uncovered, for 2 minutes. Remove sauce from heat and stir in capers and parsley. Divide pasta among 4 plates. Top each with a chicken breast and spoon sauce over all.

Makes 4 servings.


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Chicken Piccata
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