Chicken Piccata

By laurie-2

Ingredients

• 4 boneless, skinless chicken breasts
• 2 oz flour, divided
• 1/2 tsp kosher salt
• 1/4 tsp greshly ground pepper
• 2 1/2 Tbs butter
• 2 Tbs olive oil
• 1/4 c finely chopped shallots
• 4 medium garlic cloves, thinly sliced
• 1/2 c dry white wine.
• 3/4 c chicken broth
• 2 Tbs lemon juice
• 1 1/2 TBS drained cpaers
• 3 Tbs flat leaf parsley

Preparation

Step 1

Pound each chicken to 1/2 inch thickness.

Place 1 tsp flour in a small and place remianing flour in a shallow dish.

Sprinkle both sides of chicken evenly with salt and pepper.

Dreddge chick in flour in shallow dish. Shakd off excess flour.

Melt 1 Tbs butter in large skillet over medium-high heat.

Add 1 Tbs oil to pan, swirl to coat.

Add chicken to pan, saute' 4 minutes on each side or until done.

Remove chicken from pan, keep warm.

Heat remaining 1 Tbs oil in pan, swirl to coat.

Add shallots to pan, saute' 3 minutes. stirring frequently.

Add garlic, saute' 1 minute, stirring constantly.

Add wine, bring to a boil, scraping browned bitts.

cook until liquid almost evaporates, stirring occasionally.

Add 1/4 c broth to reserved 1 tsp flour, stir until smooth.

Add remaining 1/2 c broth to pan, bring to a boil.

Cook until reduced by 1/2, about 5 minutes.

Stir flour mixture, cook 1 minute or until slightly thick, stirring frequently.

Remove from heat, stir remaining 1 1/2 tbs butter, juice and capers.

Place 1 chicken breast half on each plate, top each serving with about 2 Tbs sauce. Sprinkle with parsley/