Chicken Piccata

This chicken piccata recipe is quick and easy!  It tastes great and comes together in about 20 minutes.  Pictured here with risotto - plain rice might make it a little easier on a weeknight.

Chicken Piccata

Ingredients

• 2 chicken breasts, boneless skinless
• salt & lemon pepper, to taste
• 1/2 cup flour
• 4 Tbsp. butter, divided
• 2 Tbsp. olive oil, divided
• 1/2 cup chardonnay or other dry white wine
• 2 lemons, 1 sliced and 1 juiced
• 1 shallot, diced
• 2 cloves garlic, diced
• 2 Tbsp. capers, drained
• 1 cup chicken stock
• 2 Tbsp. Wondra (or AP flour)
• salt & pepper, to taste

Serves 4
Cook Time: 20 minutes

Heat large skillet over medium-high heat.  Slice chicken breasts horizontally so you have 4 pieces thin pieces of chicken; cover with plastic wrap and pound with a meat mallet to flatten and make the same thickness all over.
Season chicken with salt and lemon pepper, dredge in flour.
Add 1/2 the butter and 1/2 the olive oil to the sauté pan.  Sauté chicken in two batches, using more butter and olive oil as needed.  This will take about 2 minutes per side, so don't walk away.
Remove cooked chicken and set aside.  Sauté lemon slices until browned on both sides.  Remove lemon slices.  Sauté shallots and garlic until softened.  Whisk in Wondra and cook for a minute or two.  Deglaze with wine; once alcohol has cooked off add stock and allow to cook for about 5 minutes.  
Return chicken to pan; add lemon juice and capers.
Serve chicken topped with sauce and sautéed lemon slices.