|4||PERDUE® FRESH CUTS™ Thin Sliced Chicken Breasts or PERDUE® FRESH CUTS™ Thin Sliced Boneless Skinless Chicken Breasts|
|2||tbsp olive oil|
|1/4||tsp black pepper|
|1/2||cup all-purpose flour|
|1||cup white wine|
|1/2||cup chicken stock|
|2||lemons, one juiced, one thinly sliced for garnish|
|2||tbsp brined capers, drained and rinsed|
|2||tbsp unsalted butter|
|4||tbsp chopped parsley|
Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Sauté chicken breasts 2 to 3 minutes per side, until chicken is browned. Transfer chicken to plate. You may have to cook chicken in batches to avoid crowding pan.
To the same skillet add white wine and bring to boil, scraping all tasty brown bits from bottom of pan. When wine has reduced by half, add chicken stock, lemon juice and capers. Return chicken to pan, reduce heat and simmer 5 minutes.
Transfer chicken to serving platter. Whisk butter and parsley into skillet sauce. Pour sauce over chicken and garnish with lemon slices.
For a fun presentation, serve Chicken Piccata in skillet garnished with lemon slices.