• 4 skinless, boneless chicken breast halves
  • 2 tablespoons olive oil
  • 1 ½ tablespoons flour, plus additional flour for coating
  • 3 tablespoons butter
  • cup white wine
  • ¼ cup fresh lemon juice
  • cup chicken stock
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh chopped parsley


Heat oven to 350∫F. Pound chicken breasts on both sides to flatten, salt and pepper lightly, then coat with flour and shake off the excess. Heat the olive oil in an oven-proof skillet, then cook the chicken breasts in the oil until golden brown on both sides, about 3 minutes per side. Place the skillet in the oven to keep warm.

In a separate stainless steel pan, make a quick roux of the flour and butter, cooking the flour for about a minute to eliminate the floury taste. Do not cook it longer or let the flour brown. Add the wine, lemon juice, chicken stock, capers and parsley to the roux, whisk together, and bring to a simmer so that it thickens to make a sauce.

Take the chicken out of the oven, drain on paper towels to remove excess oil, and combine with the sauce.

Chicken, Healthy, Low Cholesterol, Low Fat, Low Saturated Fat
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