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Chicken Piccata From Chef Lesli Sommerdorf for Harmons Serves 2
Ingredients:
2 boneless skinless chicken breasts
1/4 cup all-purpose flour
Salt and freshly ground pepper
2 Tbsp olive oil
4 Tbsp butter, divided
1 clove garlic, minced
1 Tbsp capers, drained
1/4 cup dry white wine
1/2 cup chicken broth
2 Tbsp fresh lemon juice
1 Tbsp chopped fresh flat-leaf parsley
Cooked pasta of your choice
Instructions:
Using a mallet, pound the chicken breasts until slightly flatten. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour. Melt 2 tablespoons butter and oil in a large frying pan over medium-high heat. Fry chicken about 10 minutes each side, until cooked through and golden brown in color. Transfer chicken breasts to a plate.
Add the remaining 2 tablespoons butter to the pan, add garlic and capers. Add lemon juice, wine, and chicken broth, bring to boil, scraping off the brown bits from the pan bottom. Season with salt and pepper.
Return chicken breasts to the pan. Cook for another 5 minutes until the sauce is slightly reduced. Transfer chicken to a large plate, pour the sauce over the chicken and sprinkle with chopped parsley. Serve with cooked pasta.
