Chicken Piccata
From Nonna Maria's Restaurant in the Town of Oracle
1/2 cup all purpose flour
2 ( 6ounce)boneless ,skinless chicken breast cut in halves and pounded thin
4 tablespoon extra virgin olive oil
1 tablespoon butter
2 tablespoons capers
4 ounces white wine
2 ounces of diced onions
1 cup chicken stock
2 tablespoons lemon juice
Salt and freshly ground pepper
4 lemon wedges, for garnish
1. In a shallow bowl or plate quickly dredge the chicken breast halves in the flour,
shacking to remove any excess flour.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat .
3. Add 1 tablespoon of butter and cook the chicken breast until golden ,
about 3minutes per side.
4. Add capers & onions, salt, pepper , add lemon juice.
5. Add the white vino and bring to a boil.
6. When the vino has reduced by half add chicken stock ,cook for 3 minutes,
until sauce thickens, and serve with lemon wedges as garnish.
Buon Appetito
