Poultry

Easy Chicken Piccata Laurie & Steve

If you would like to have more sauce, just add more wine and lemon juice at a 1: 1 ratio.

4 boneless chicken breasts
1/2 cup fresh lemon juice (2-3 lemons)
1/2 cup dry white wine
1 jar capers (about 3.5 ounces)

Saute chicken breasts in small amount of butter until well browned on both sides. Combine lemon juice and wine and pour into pan. Add jar of capers with juice. Reduce heat and simmer until sauce is reduced slightly and chicken is cooked.



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