Chicken Piccata

Chicken Piccata
Recipe submitted by Cindy Chandler

Ingredients:

1/4 cup olive oil, divided
1 pound boneless, skinless chicken breasts, butterflied to 1/2-inch-thick scallopini. (scallopini definition - cutlets that have been pounded thin and coated with flour)
1 teaspoon kosher salt, divided
1/2 cup Wondra (instant) flour
1 medium shallot, peeled and minced
4 leaves fresh sage, torn into small pieces
8 lemon slices, 1/8-inch thick
1 clove garlic, thinly sliced
1/4 cup chicken stock
2 teaspoon lemon juice
3 tablespoons brined capers, drained, rinsed and lightly chopped
1 tablespoon minced flat-leaf parsley
2 tablespoons unsalted butter, cold
ground black pepper

Directions:

Arrange 2-foot length of waxed paper on the counter and drizzle a teaspoon of olive oil on it.  Arrange the chicken scallopini in the waxed paper, leaving a least 3 inches between them.  Set a second sheet of waxed paper over the chicken.  Using the flat side of a meat mallet or rolling pin, gently pound the chicken to a uniform 1/4 inch thickness.  Season the chicken with 3/4 teaspoon of the salt.

Heat a large stainless steel skillet over medium-high heat.

While the pan heats, place the Wondra flour in a wide, shallow bowl.  Dredge each piece of chicken through the flour, coating both sides and shaking off any excess.

Add the remaining olive oil to the skillet, then add the chicken, working in batches if necessary.  Cook for three minutes per side, or until golden and just cooked through. 

Remove the chicken from the pan to a platter.  Lower the heat to medium.  Add the shallot, sage and the lemon slices to the pan.  Cook for 1 minute, then add the garlic.  Cook for 30 seconds, then add the stock, lemon juice, capers and parsley.  Simmer for 2 minutes, then whisk in the cold butter.  Season with salt, if necessary, but capers have a saline brine, so taste first.  Add some black pepper.

Pour the pan sauce over the chicken.

Serve w/ roasted potatoes and asparagus

4 servings
360 calories

Recipe submitted by Cindy Chandler