Chicken Piccata Meander
From THE INN AT MEANDER PLANTATION| 8 boneless chicken breasts halves 6 T butter, room temperature 2 T all-purpose flour, plus additional flour for dredging 4 T olive oil 2/3 C dry white wine 1/2 C fresh lemon juice 1/2 C canned low-salt chicken broth 1/2 C drained capers 1/4 C chopped fresh parsley Mix 2 T butter and 2 T flour in small bowl until smooth. Set aside to use later. Lightly pound chicken between 2 large sheets of plastic wrap to 1/4 inch thickness. Sprinkle with salt and pepper. Place additional flour in shallow baking dish. Dredge chicken in flour to coat; shake off excess. Heat 1 T oil in heavy large skillet. Add 2 chicken breasts and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Cook remaining chicken breasts, two at a time, using the same method. Bring wine, lemon juice and broth to boil in a medium skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 4 T butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve. Makes 8 servings. |
