Chicken Piccata

I received a free cookbook in the mail from Kitchen Basics.  I found this recipe and thought I would give it a try.  It was wonderful and very easy as well.  It has a great lemon taste, but not over powering though. 

Serving Size: 8

Ingredients
½ cup flour
3 Tbsp. olive oil
½ cup dry white wine
¼ cup fresh lemon juice
¼ cup drained capers
1 cup Kitchen Basics® Unsalted or Original Chicken Stock (I used a different brand)
4 boneless skinless chicken breast, butterflied & pounded thin
1 Tbsp. softened butter
1 Tbsp. flour
¼ cup chopped fresh parsley

Directions

Sprinkle chicken with salt and pepper. Dip chicken into flour to coat; shake off excess. Heat 3 Tbsp. oil in heavy large skillet. Add 2 chicken breasts and cook until golden and cooked through, about 3-5 minutes per side. Transfer chicken to platter and keep warm. Repeat with remaining chicken, adding more butter and oil as needed.

Add chicken stock, wine, lemon juice to skillet and boil for 5 minutes. Mix 1 Tbsp. butter and 1 Tbsp. flour in small bowl until smooth. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers and parsley. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Note:

I did increase the sauce since I wanted to use it over my pasta as well as the chicken.  My family loved this recipe.  They asked when I was going to make it again.  I served it with a spinach, garlic and basil pasta (my daughter sold pasta with her cheer squad, the pasta was a 100 calorie serving).  This was a great compliment to the chicken piccata.

Nutritional Information - click here for nutritional key.

One serving of Chicken Piccata provides:
Calories:	234
Fat:	14 (g)
Saturated Fat:	3 (g)
Protein:	16 (g)
Carbohydrates:	8 (g)
Dietary Fiber:	1 (g)
Sodium:	193 (mg)
Potassium:	185 (mg)
Selenium:	15 (mcg)
Folate:	24 (mcg)
Phosphorus:	133 (mg)

from: Kitchen Basics (if you want the free recipe booklet, you can fill this out. Free Cookbook)