Chicken Piccata

10 Min.
10 Min.
4
Ingredients
¼
cup vegetable oil
¼ cup vegetable oil
4
(4 ounce) boneless skinless chicken breasts, pounded ¼ inch thin
4 (4 ounce) boneless skinless chicken breasts, pounded ¼ inch thin
1
tablespoon Better Than Bouillon® Reduced Sodium Roasted Chicken Base
1 tablespoon Better Than Bouillon® Reduced Sodium Roasted Chicken Base
½
teaspoon black pepper
½ teaspoon black pepper
½
cup all-purpose flour
½ cup all-purpose flour
½
cup white wine
½ cup white wine
cup freshly squeezed lemon juice
⅓ cup freshly squeezed lemon juice
2
teaspoons Better Than Bouillon® Roasted Garlic Base
2 teaspoons Better Than Bouillon® Roasted Garlic Base
1
(2 ounce) jar capers, drained
1 (2 ounce) jar capers, drained
3
tablespoons butter
3 tablespoons butter
¼
cup freshly chopped parsley
¼ cup freshly chopped parsley
Directions
  1. Mix the Reduced Sodium Roasted Chicken Base and pepper together in a small bowl. Brush both sides of the chicken with the mixture. Dredge each chicken breast into the flour mixture.
  2. Add the oil to a large sauté pan over medium heat. Add the dredged chicken breasts to the pan and cook for 3-4 minutes per side. Transfer the chicken from the pan to a bowl.
  3. Add the white wine, lemon juice, Roasted Garlic Base, and capers to the pan. Bring to a boil, reduce the heat, add the chicken back to the pan and simmer for 2-3 minutes. Remove the pan from the heat and slowly whisk in the butter and parsley.
  4. Serve immediately.
Try this dish with Better Than Bouillon Premium or Organic Roasted Chicken Base.

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