Zesty Chicken Piccata with Chardonnay
Pairs With Scottsdale Ranch Chardonnay
Ingredients
6 6 oz chicken breasts
1 C all purpose flour
6 Tbsp butter
4 Tbsp olive oil
Juice from 1½ lemons
½ C chicken stock
3 Tbsp capers
¼ C fresh chopped parsley
1 C chardonnay
Preparation
Place chicken between sheets of plastic wrap and pound chicken to a thin and uniform thickness.
Salt and pepper all breasts on both sides.
Heat butter and olive oil in large skillet over medium heat.
Place chicken in flour one breast at a time and coat both sides, remove excess and place into hot pan and cook for three minutes or until browned. Turn breasts over and cook an additional three minutes or until browned. (Do not overcrowd the pan. Depending on the size of your pan, you may have to do this in a couple stages.) When browned on both sides, remove and place on a plate. Continue until all breasts are browned.
In the pan add chicken stock, lemon juice, and chardonnay, then bring to a boil. While boiling, scrape bottom of pan with wooden spoon to remove any browned bits, as this adds flavor.
Place all chicken breasts back in pan and allow to simmer 3-4 minutes. Rinse capers under water and add to the pan along with chicken.
Place the chicken on a serving plate, top with sauce, and garnish with fresh parsley.
