Chicken Piccata
2 chicken breasts, butterflied and pounded, seasoned
flour
2 tbsp olive oil
2 tbsp unsalted butter
1 cup of white wine
2 lemons, juiced
1 cup chicken stock
1 cup chicken stock
1 tbsp capers, rinsed
4 tbsp butter
parsley, minced
parsley, minced
Dredge chicken in flour and saute in olive oil. Add butter to pan and baste. Remove chicken. Deglaze pan with wine. Add lemon juice and stock. Reduce for 8 minutes or so. Finish with capers, butter and parsley.
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