Chicken Piccata

• 4 whole chicken breasts, skinned, boned and halved
• 1/2 c. flour
• 1 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• dash or two of paprika
• 3 Tbsp. each unsalted butter, fresh lemon juice and drained capers
• 2 Tbsp. olive oil
• 1/4 c. dry Marsala wine or Madeira wine
• 1 c. chicken broth or bouillon
• 1 lemon, thinly sliced and slices quartered
• 1/4 c. fresh parsley, minced

1. Place chicken breasts between sheets of wax paper.
2. Pound thin to about 1/4-inch thick.
3. Combine flour and seasonings in bag. Add chicken breasts.
4. Shake to coat well. Shake off excess.
5. Heat butter and olive oil in a large skillet until they bubble. Saute chicken breasts, a few at a time (do not crowd), about 2 to 3 minutes on each side.
6. Do not overcook. Drain on paper towels. Keep warm. Drain all excess butter and oil from pan. Add 2 tablespoons unsalted butter to hot pan. Add wine (when the butter sizzles) and add 1/2 cup chicken broth.
7. Let boil together for 2 minutes, scraping bottom of skillet. Add lemon juice; heat briefly. Return chicken to skillet placing lemon slices on top of breasts. Sprinkle capers over chicken. Cover and keep on low heat for 5 to 10 minutes. (Add more broth for more sauce.)
8. Serve on platter. Sprinkle with parsley.
9. Excellent with rice or pasta.

chicken breasts, flour, salt, freshly ground pepper, paprika, unsalted butter, olive oil, marsala wine, chicken broth, lemon, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032079 (may not work)