Rye Free Chicken Piccata with Lemon and Capers

Total time35 min

Prep time15 min

Cook time20 min

Rye Free Chicken Piccata with Lemon and Capers

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Ingredients

4 servings

2 large boneless, skinless chicken breasts (about 1 ½ lb total)
½ tsp kosher salt
¼ tsp black pepper
½ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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3 tbsp olive oil

For the sauce

4 tbsp unsalted butter
3 garlic cloves, thinly sliced
½ cup dry white wine (such as pinot grigio or sauvignon blanc)
½ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp capers, drained

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
Season both sides of each cutlet with the salt and pepper. Spread the flour in a shallow dish and dredge each cutlet, pressing lightly so the flour adheres, then shaking off any excess.

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