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FOUR SEASONS BREEZE | OCTOBER 2018 15 Chicken Piccata By Irene Welker Ingredients • 2 boneless skinless chicken breasts, trimmed of all fat and any tendons • salt and pepper • 1/3 to 1/2Cup flour, for dredging • 4 Tablespoons butter • 4 Tablespoons extra virgin olive oil • 1 to 2 cloves garlic, minced • 1/2 Cup low sodium chicken stock • 1/2 Cup dry white wine • 1/3 Cup fresh lemon juice • 1/4 Cup capers, drained and rinsed • 2 Tablespoons chopped fresh parsley, for garnish • Shredded Parmesan for garnish, if desired Whenever I am in the mood for a lemony chicken dish, I dig out my recipe for piccata. This dish hits all the right notes for me. It has a lovely lemon-garlic flavor, is homey and is reasonably quick to make. I like it with pasta, but it may be accompanied by potatoes, rice or other grains. However you choose to serve this dish, enjoy! Serves 4; total time, 1 hour. Directions 1. Butterfly chicken breasts lengthwise, then cut in half at the seam. Season both sides of chicken with salt and pepper. Dredge in flour, shaking off excess. Set aside. 2. Heat the butter and oil in a large skillet over medium high heat. When the mixture is hot add the chicken. Do not crowd the pan. This may have to be done in two batches. Be sure the oil/butter mixture does not burn. Cook the breasts about three minutes until nicely browned, then turn over and cook the other side until browned, about three additional minutes. When chicken is cooked remove from pan, place on plate and cover with foil. 3. Add the garlic, chicken stock, wine, lemon juice and capers to the pan. Bring mixture to a boil, scraping up brown bits from the bottom of the pan. Allow the mixture to reduce by half, stirring occasionally to keep from burning. Taste and adjust seasonings, if needed. Add chicken and accumulated juices back to the pan. Reduce heat to a simmer and cook an additional two minutes until sauce is thickened and chicken is coated. 4. Remove chicken to a platter and pour sauce over chicken. Top with chopped parsley and Parmesan.