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!