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Answers: It is for a birthday dinner that im making-not a fan of piccata but hay its not my b-day, any way looking for recpies that people have made that are great! thanks best answer gets lots of thanks and a great big rating.

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chicken piccata
Bon Appétit | March 1998

4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour
2 tablespoons olive oil

1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley

PreparationPlace chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 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 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

http://www.epicurious.com/recipes/food/v...

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Google it

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don't know what that is

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CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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TRY:

Easy and delicious chicken piccata with chicken breasts and lemon.
INGREDIENTS:

* 6 to 8 chicken breast halves, boneless, no skin
* 1/2 cup flour
* 1 1/2 teaspoons salt
* 1/4 teaspoon freshly ground pepper
* 1/2 teaspoon paprika, or to taste
* 3 tablespoons butter
* 2 tablespoons olive oil
* 1/4 cup chicken broth or water
* 3 tablespoons fresh lemon juice
* 6 to 8 thin slices of lemon
* 3 tablespoons capers (optional)

PREPARATION:
Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.

Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.

Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.
Chicken Piccata recipe serves 6 to 8.


Or this one:

Chicken piccata recipe with lemon and pasta.
INGREDIENTS:

* 4 boneless chicken breast halves, without skin
* 1/4 cup flour
* 1/4 tsp salt
* 1/4 tsp black pepper
* 2 tsp butter
* 1 tsp olive oil
* 1 1/2 cups dry white wine
* 2 tbsp lemon juice
* 2 tbsp capers, drained
* 1/2 cup chopped parsley
* 4 cups cooked linguine, about 8 oz uncooked

PREPARATION:
Flatten chicken breasts evenly to about 1/4 inch thickness between 2 sheets of plastic wrap. Mix flour, salt, and pepper; dredge chicken in flour mixture. Heat 1 teaspoon of butter and 1 tsp of olive oil in a large heavy skillet over medium high heat.
Add chicken, cook 3 minutes on each side until nicely browned. Add 3/4 cup of white wine, lemon juice, and capers to pan. Scrape pan to loosen brown bits and cook for 2 minutes. Remove chicken and keep warm. Stir in remaining white wine and cook over high heat for about 5 minutes, or until reduced to 1/2 cup. Stir in a teaspoon of butter and the chopped parsley. Serve over linguine or other pasta, and drizzle with sauce. Serves 4

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6 to 8 chicken breast halves, boneless, no skin
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon paprika, or to taste
3 tablespoons butter
2 tablespoons olive oil
1/4 cup chicken broth or water
3 tablespoons fresh lemon juice
6 to 8 thin slices of lemon

PREPARATION:
Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.

Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. . Serve with your favorite pasta and a green vegetable.

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http://www.cooks.com/rec/search/0,1-0,ch...
http://www.newitalianrecipes.com/chicken...
http://www.cookingcache.com/lowfat/lfchi...
http://www.thatsmyhome.com/chickencoop/c...
http://www.barefootcontessa.com/recipes/...
http://seriouslygood.kdweeks.com/2005/07...

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OMG CHICKEN IS THE BEST

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