Chicken Piccata

• 2 tbsp olive oil
• 1 lb boneless skinless chicken breasts, each sliced horizontally into 4
• 2 tbsp flour, seasoned with salt and pepper
• 1 tbsp baby capers, rinsed and drained
• 2/3 cup white wine
• 1/3 cup lemon juice
• 1/3 cup parsley, finely shredded
• 1 None lemon, peel cut into thin strips
• None None Blanched asparagus, to serve (optional)

1. Heat oil in a large skillet on high heat. Dust chicken pieces in flour, shaking off excess. Cook in 2 batches, 1-2 mins each side, until golden. Remove from pan and set aside.
2. Cook capers in same pan for 1 min, until crisp. Remove to a plate.
3. Add wine to pan to deglaze. Simmer 1 min. Return chicken to pan with lemon juice. Simmer 1-2 mins. Remove from heat. Add half of the parsley and lemon peel. Season to taste.
4. Serve chicken slices with sauce. Top with capers, and remaining parsley and lemon peel. Accompany with asparagus.

olive oil, chicken breasts, flour, baby capers, white wine, lemon juice, parsley, lemon, blanched asparagus

Taken from recipes-plus.com/api/v2.0/recipes/32274 (may not work)