Chicken Breasts Piccata
- Vegetable oil cooking spray
- 4 (3 oz.) boneless, skinless chicken breast halves
- 1/2 tsp. no-salt lemon-pepper seasoning
- 2 Tbs. unsalted butter
- 1 Tbs. all-purpose flour
- 1/2 C. dry white wine
- 2 Tbs. drained capers
Spray a grill rack with cooking spray. Preheat a gas grill to
medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Sprinkle chicken with lemon-pepper seasoning. Place chicken on the grill and cook 12 to 15 minutes or until chicken is cooked through and is no longer pink, and its juices run clear, turning once. Keep warm. Melt 1 Tbs. butter in a small saucepan over medium heat. Stir in flour; cook, stirring to dissolve any lumps, for 1 min. Stir in wine and capers; cook, stirring constantly for 2 minutes or until mixture is slightly thickened. Remove from the heat and stir in remaining 1 Tbs. butter. Serve sauce over chicken.
Yield: 4 Servings.