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Holland House® Chicken Piccata

SUBMITTED BY: Holland House®

"Chicken breasts are topped with a deliciously tangy sauce and served over pasta."

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USMETRIC

Rinse chicken breasts and pat dry. Place chicken breasts between 2 sheets of plastic wrap and pound each to 1/8-inch thickness. Coat chicken in flour. In large skillet, cook chicken in hot oil over medium-high heat 2 to 3 minutes per side or until cooked through. Remove chicken from pan; cover and keep warm.
For sauce, add broth, cooking wine, and lemon juice to skillet; bring to a boil. Simmer, uncovered, for 2 minutes. Remove sauce from heat and stir in capers and parsley. Divide pasta among 4 plates. Top each with a chicken breast and spoon sauce over all.

Reviewed on Jul. 2, 2008 by catfish

I just did one small difference from the recipe, when I brought the sauce ingredients to a... MORE

Reviewed on Apr. 4, 2008 by SavvyTech

I had all the ingredients on hand so I thought I would try this. It was a very light and... MORE

Reviewed on Jun. 5, 2008 by Karin

This is really different, very tasty and the first time we had ever tasted capers. Will make... MORE

Reviewed on Aug. 26, 2008 by Lindsey B.

My husband and I really liked this one! We ommitted the capers (my husband hates them) and... MORE

Reviewed on Aug. 27, 2008 by ZACKCHRIS

Delicious...will definately make again...added a bit of flour to thicken sauce. Will cut back... MORE

Reviewed on Aug. 19, 2008 by Jennifer A.

There wasn't enough sauce and it didn't have a whole lot of flavor. I was disappointed with this. MORE

Reviewed on Oct. 22, 2008 by Marianne Kelly

I had to change this a little -- had no capers. I used a chopped onion that I cooked with the... MORE