Chicken Piccata

Instruction​

• Slice chicken breasts in half to create thinner cutlets, then pound each piece flat

• Season each piece of chicken with salt, pepper, and cayenne pepper

• Dredge each piece in flour

• Also dredge a couple of squares of butter and set aside for later use

• In a hot pan, add oil and brown each piece about 4 minutes per side, then set remove from the pan and set aside

• In the still hot pan, saute:

  • white onion

  • thick sliced garlic cloves

  • A pinch of salt to sweat

• Add 1/4 cup of white whine and simmer until reduced by half

• Add 1/2 cup of chicken broth with the flour covered butter, then simmer until reduced by half

• Season the thickening sauce with salt, pepper, and another knob of butter

• Add the chicken back to the pan and add:

  • capers

  • fresh lemon juice

  • chopped fresh parsley

• Lay a circle slice of lemon on each slice of chicken and cook until everything is heated through

• Service with angel hair pasta or rice and spoon over the sauce

• Garnish with more fresh parsley leaves