Chicken Piccata

I like to serve this over orzo, but rice or mashed potatoes would work well too. The sauce serves as a kind of gravy. 

Serves 4

Recipe adapted from NY Times Cooking. The photo is theirs.

Ingredients:

• 4 boneless, skinless chicken breasts

• Salt & Pepper

• Flour

• 4 Tbl. butter, divided

• 2 Tbl. olive oil

• 1/2 cup white wine

• 1 shallot, sliced into thin rings

• 1 lemon, zested

• 3/4 cup chicken broth

• 4 tsp. capers, drained and rinsed

• Chopped parsley (optional)

Instructions:

1. Preheat the oven to 200.

2. Pound the chicken breasts to an even thickness. Or buy the thin-cut chicken breasts, or slice your chicken breast in half horizontally. You want them to be about 1/4" thick.

3. Season the chicken with salt and pepper and then dredge in the flour, shaking off any excess.

4. Heat 2 tablespoons of the butter and olive oil in a large skillet until the butter is melted. Add the chicken and cook until it's golden brown and cooked through, about 3 minutes on each side. Remove the chicken from the pan and keep it warm in the oven while you make the sauce.

5. Add the wine to the skillet, stirring it around to release any bits of chicken sticking to the pan. Add the shallot and lemon zest and cook until the shallot is soft and lightly browned, about 3 minutes. Add the chicken broth and simmer until it is reduced by half, about 3-5 minutes.

6. Add the remaining butter, the capers, and juice from half of the zested lemon. Simmer until the butter is melted and the sauce is heated through. Give it a taste and add more salt and pepper or lemon juice if needed.

7. Serve the chicken with the sauce poured over the top. Garnish with parsley if you'd like.