Chicken Piccata
Italian classic of chicken cutlets in a sauce made with white wine, lemon and butter.

Recipe by Paul Mayville

Ingredients

• 4 large skinless, boneless, chicken breast halves
• 1/2 cup flour
• 1 teaspoon italian seasoning
• salt and pepper, to taste
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup white wine
• 2 tablespoons lemon juice
• 1 cup chicken stock
• 1 tablespoon capers, drained
• 4 tablespoons cold butter

Directions

Slice the chicken breasts diagonally into 3 medallions each. Place chicken medallions between sheets of waxed paper or plastic wrap and pound thinly with a mallet or bottom of sauce pan.

In a shallow dish, combine flour and seasonings. Dredge chicken in flour mixture, and set aside. In a large pan over medium heat, melt butter and add olive oil. Saute chicken until lightly browned on both sides; set aside and keep warm.

Deglaze pan with wine and lemon juice. Add stock and reduce sauce to one-half. Whisk in butter, 1 tablespoon at a time, until all butter has been added. Stir in capers.

Plate chicken with 3 scallops each topped with sauce.

Serves 4