Chicken Piccata Recipe courtesy of Lindsay Layne
From Beverly Bland
4 chicken breasts
¼ cup flour
Salt and pepper
Garlic powder or garlic salt
1 Tbsp paprika
Olive oil
6 Tbsp white wine
9 Tbsp lemon juice
1 lemon, sliced
4 Tbsp capers
Pound chicken with meat mallet until it is a little flatter. Combine flour, salt, pepper, garlic and paprika in a large Ziploc bag. Toss chicken in mixture.
Heat olive oil (enough to coat the bottom of skillet). Sauté chicken 2-3 minutes on each side (might take longer if chicken is still thick). Drain on paper towels. Wipe up almost all of the oil with paper towels, leaving about 2 tablespoons of oil in skillet (leave any brown crumbs in skillet also). Stir in wine and lemon juice. Return chicken to skillet adding lemon slices and capers. Cook until sauce thickens.
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