Chicken Piccata

SERVINGS: 4
DIETARY: None
DIFFICULTY: Kinda Easy
PREP/COOK TIME: 35 min/30 min

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Chicken

• 2 lbs. chicken breast, cut in half  and pounded to 1/4" thickness
• 2 c. flour
• 2 tbsp. dried oregano/Italian seasoning
• 3 tbsp. olive oil
• salt and pepper

Butter Sauce

• 8 tbsp. butter, cold
• 1 shallot, diced fine
• 2 cloves garlic, diced very fine
• 2 tbsp. capers, with juice
• 1 lemon, juiced
• 1 c. dry white wine

Garnish

• 1 sprig parsley, chopped fine
• couple lemon wedges

1. Slice and pound the chicken breasts into thin cutlets and season with salt and pepper.
   
2. Put flour in a sheet tray or plate and season with dried oregano, salt, and pepper.
3. Dredge the chicken in flour and shake off the excess.
   
4. Pan-fry the chicken in a large skillet over medium-high heat with olive oil until golden and cooked through, for about 3 min each side. Transfer to a plate and keep warm.
   
5. Make the sauce in the same skillet by sautéing garlic and shallots for about 4 min. Then add white wine, lemon juice, and capers. Bring to a boil and scrape up the brown bits from the pan. Whisk in some butter to thicken and flavor the sauce.
   
6. Serve the chicken with the sauce spooned over it and garnish with more parsley and lemon wedges.