CHICKEN PICCATA (OR SUBSTITUTE VEAL)

2 boneless, skinless chicken breast halves, each 8 to 9 oz. cut in half horizontally and pounded 1/4 in. thick

Salt & pepper to taste

1/2 C flour

3 T olive oil

3 T unsalted butter, divided

1 T minced shallot

1/4 C white wine

3 T fresh lemon juice

1/4 C chick. broth

2 T capers, drained

2 T minced fresh flat-leaf parsley

Season the chicken on both sides with salt & pepper.  Place the flour in shallow bowl & dredge the chicken.

Shake off excess.  In fry pan over medium-high heat, warm 2 T of the olive oil.  Brown 2 pieces of chicken, turning once, until brown on both sides (2-3 min. per side). Transfer to platter. Repeat with remaining chicken.  Reduce heat, melt 1 T butter in pan, add shallots, cook 30 sec., add wine, lemon juice, broth.  Reduce (about 5 min.).   Remove pan from heat,add remaining 2 T butter, capers, parsley. Drizzle sauce over chicken. Serve some sauce on side.

You can substitute the chicken with veal and follow the same recipe!

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