Chicken Piccata by the 2s

 Chicken Piccata by the 2s

Ingredients:

• 2 boneless, skinless chicken breasts ( about 1⁄2 to 3⁄4 lb)

• Flour for dredging (if using gluten-free flour, add 1/4 tsp of Xanthan gum)

• Salt and pepper to taste

• 2 Tbsp butter

• 2 Tbsp olive oil

• 2 Tbsp dry white wine

• 2 Tbsp lemon juice

• 2 Tbsp capers

• 2 Tbsp fresh parsley, finely chopped

Instructions:

1. Filet the chicken breasts. If desired, the filets can be cut into 2" squares.

2. Blend the flour with the salt and pepper.

3. Heat the butter and olive oil in a heavy 12-inch skillet. Dredge each piece of chicken in the flour and add it to the pan in one layer.

4. Cook over relatively high heat until golden brown, about 2 minutes after the last piece is added to the pan. Turn and cook until golden brown on the other side, about 2 minutes.

5. If excess fat is in the pan, drain until just a small amount of oil/butter ( about 2 Tbsp or so). Add the wine and cook briefly until it STARTS to evaporate, stirring to scrape any brown particles in the pan.

6. Turn off the heat. Add the lemon juice, turning the chicken in the thin sauce that starts to form. Try to ensure there is some sauce on each piece.

7. Transfer to plates (or a platter) and garnish with parsley and capers.

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