Chicken Piccata
Ingredients:
2 boneless, skinless chicken breasts
1 cup flour
4 oz. vegetable oil, divided
10 oz. pasta or rice, cooked according to directions
1 tablespoon minced garlic
1 tablespoon minced shallots
1 tablespoon capers
8 oz. dry white wine (Chablis recommended)
1 oz. lemon juice
6 pats butter, softened
Directions:
Dredge chicken breasts in flour, shake off excess. Put in hot sauté pan
with 3 oz. oil. Sear chicken on both sides then bake in 350° to finish.
While the chicken is baking, you can now start the sauce. In a small
saucepan, heat 1 oz. of oil, add garlic, shallots, and capers until the
garlic aromatizes. Next add wine and lemon juice and let simmer until
reduced by two-thirds. When sauce is reduced, remove from heat and stir in
soft butter. Pour sauce over rice or pasta and chicken and serve.
Woodman's Bar & Grill's Chicken Piccata
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