Lemon Chicken Piccata - cooking recipe

Ingredients

1/2 cup all-purpose flour
salt and pepper
4 boneless chicken breasts
3 tablespoons extra virgin olive oil
1/3 cup of chopped shallot
1/4 cup dry white wine
1/2 cup lemon juice
1/2 cup chicken stock
2 tablespoons capers
1 1/2 teaspoons minced fresh sage
1 tablespoon unsalted butter
1 tablespoon chopped fresh flat leaf parsley

Preparation

In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess.
In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce.
In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and saute until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.