The Only Chicken Piccata - cooking recipe

Ingredients

4 chicken breast halves, pounded to 1/2 inch thick
1/2 cup flour
1 tablespoon olive oil
1 tablespoon butter
2 shallots, peeled, minced
1/4 cup white wine
1 (15 ounce) can chicken broth
3 tablespoons capers
1 tablespoon lemon juice
1 tablespoon fresh parsley, minced
1 teaspoon lemon zest, minced
1/4 teaspoon ground black pepper
1 teaspoon salt (to taste)

Preparation

Pound chicken breast halves to 1/2 thick cutlets.
Lightly salt and pepper both sides of chicken cutlets.
Heat oil and butter over medium heat in a large heavy saucepan with a lid.
Dredge chicken in flour, shake off excess, and saute in pan about 3 minutes per side, until golden, turning only once.
Remove chicken from pan and set aside on a plate.
Using the same pan, with drippings, saute shallots 2 minutes.
Add wine, cook 1-2 minutes until alcohol evaporates.
Add chicken broth and bring to a simmer.
Add capers.
Cook sauce about ten minutes, whisking in flour (I prefer Wondra) to thicken sauce.
Return chicken cutlets and any juices to pan and simmer another 4-5 minutes.
Off heat, add lemon juice, lemon zest, and parsley. Season with salt and pepper.
Serve over al dente pasta or with a side of rice pilaf and fresh seasonal vegetables.