Chicken Piccata
by Dottie Klein

image Serves: 4-6 people. Preparation time: 30-40 minutes.

Mix the flour, salt and pepper together and place in a ziploc bag. Rinse and dry the chicken breasts and place between loosely wrapped plastic wrap. With a mallet, pound the chicken breast making it about ½ inch thick. Do this with each breast and place them in the flour mixture in the bag. Shake until they are lightly dusted with flour.

Heat a skillet and add butter and olive oil. The olive oil needs to be the kind that takes high heat. The chicken breasts should be larger in size because of the pounding, so you may want to cut them into smaller sizes. Place one or two at a time into the skillet and brown them over medium heat. Remove from the pan when they are a golden brown color. When all are browned place on a platter. In the pan add the garlic and cook that a few minitues before you add the chicken broth, white wine and lemon juice. Let that simmer for 10 or 15 minutes until it thickens. Add the chicken breasts back into the skillet. Cook that together long enough for all the flavors to blend together. Keep warm until ready to serve.

Cook thin pasta as desired for each person. Drain and place portions in the center of each plate. Arrange chicken breasts on top of pasta and drizzle on the sauce. Add capers, parmesan cheese and a nice lemon slice on top. You can also add a basil leaf to dress the plate for serving just to add color.

This sauce is the same for Scampi Style Shrimp or Scallops . You do not need to garnish with capers for these dishes. Basil is nice and of course lots of Parmesan Cheese is wonderful on these Scampi style recipes.

"Piccata" - Italian and translates to "larded" (cooked with a fat). Defined as sautéed with lemon, butter and spices (especially capers).

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