Chicken Scaloppine with Piccata Sauce
- 4 small boneless skinless chicken breast halves, about 1 to 1 1/4 pounds
- 1 cup all-purpose flour, (spooned and leveled)
- Coarse salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup homemade chicken stock or canned low-sodium chicken broth
- Juice of 1/2 lemon
- 2 tablespoons capers, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley
- Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4-inch thickness.
- Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour, tapping to remove excess.
- In a large skillet, heat 2 tablespoons butter and oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. Transfer to a serving platter and keep warm.
- Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice, and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter, and swirl skillet to melt. Pour sauce over chicken, and sprinkle with parsley. Serve immediately.
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