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Chicken Piccata

1 lb boneless skinless chicken breast, cut into bite size pieces
14 cup flour
4 tablespoons butter
2 cloves garlic, minced
12 cup white wine
4 tablespoons lemon juice
14 cup parsley
1 (3 ounce) jar capers, drained
12 cup water
1 chicken bouillon cube (put in water)


Coat chicken with flour. In a large skillet heat butter and garlic. Add chicken and cook until lightly browned and tender. Add wine,lemon juice and boullion cube in water. Heat to boiling, 3-5 minutes until sauce is slightly thickened. Stir in capers and parsley.

Source: www.food.com