Chicken Piccata

Ingredients

2 each	Chicken breasts (6 oz. each) Boneless/Skinless
To Taste	Salt
To Taste	Pepper
1 cup	Flour
3 teaspoons	Olive Oil
1 teaspoon	Butter
2 teaspoons	Minced Garlic
1 ounce.	Mushrooms, Sliced
3/4 cup	White Wine, Dry
3 teaspoons	Capers, Drained
3-4 teaspoons	Italian Parsley, Rough Chopped
1 each	Lemon, Sliced into Wheels

 

Directions

Wash chicken breasts then cut them into 2 to 3 ounce pieces. Place pieces one at a time between 12 inch square pieces of plastic wrap and pound chicken pieces until 1/4" thick and set aside (plastic wrap will keep you and everything else from getting splattered). Be careful not to over pound chicken as it will fall apart.

Place a sauté pan over medium-high heat and add olive oil, butter and garlic and sauté gently.

Sprinkle chicken with salt and pepper and dredge chicken in the flour then place chicken breast into sauté pan and cook for about 3 minutes on each side. Chicken should be lightly browned.

Remove chicken from pan and add mushrooms. Cook mushrooms for 2 minutes or until tender then remove and place with chicken.

Add white wine, lemon slices and capers and continue to cook until only 1/2 cup liquid is left or sauce thickens enough to coat the back of a spoon. Place chicken and mushrooms into sauce and cook over low heat for a couple of minutes to heat chicken and mushrooms.

Place chicken on plate and spoon sauce over adding one or two lemon wheels then sprinkle parsley to garnish.
 

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