Recipe For Cooking Chicken Piccata

Toaster Oven Chicken Recipes :: Baked and Roasted Chicken

Chicken Piccata

4 boneless, skinless chicken breast halves
\n1 C., plus 2 Tbsp. flour
\n2 Tbsp. Watkins Chicken Seasoning
\n2 tea. freshly-ground Watkins Royal Peppercorn Blend
\n1 tea. freshly-ground Watkins Sea Salt
\n1 C. low-fat sour cream
\n1/2 C. Watkins Original Grapeseed Oil
\n1 tea. Watkins Garlic Liquid Spice
\n3/4 C. low-fat chicken broth
\n3/4 C. white wine
\n1 Tbsp. fresh lemon juice
\n4 Tbsp. capers, drained
\n1/2 lb. angel-hair pasta
\n2 Tbsp. butter
\nParmesan cheese

Combine 1 C. flour, Chicken Seasoning, pepper and salt; set aside. Lb. chicken breasts to 1/4-in. thickness. Dip chicken into sour cream and then into flour mixture to coat; sprinkle with extra Chicken Seasoning, if desired.

Heat grapeseed oil and Garlic Liquid Spice in skillet. Add chicken and brown about 5 min. per side, or until no longer pink in the middle. Remove chicken to a plate, cover with foil and keep warm.

In the same skillet, bring chicken broth, wine, lemon juice, and capers to a boil; reduce heat to med. and cook for 5 min.

Mix 1 to 2 Tbsp. flour with \nequal parts water and add to sauce for thickening. Allow sauce to thicken to desired consistency.

Cook pasta; toss with butter and Parmesan cheese. Serve chicken over pasta; pour sauce over all and serve immediately. Sprinkle additional cheese on top, if desired.

Makes approximately 4 servings.