Chicken Piccata

We are in a chicken kind of mood. So the order today was for piccata. Thin chicken breasts sauteed and treated to a white wine and caper glaze heady with lemon. I added a few mushrooms and a sprinkle of parsley.

Here's how its done:

Boneless, skinless chicken breasts, split in half.
flour
salt and pepper
dry white wine (Chardonnay, Pinot Grigio)
juice of a lemon
capers, drained
butter
olive oil

I dredged the chicken in flour seasoned with salt and pepper. Saute them over medium heat in a few tablespoons of olive oil till golden on one side then flip and golden on the other. Set aside in a warm oven.

To the pan, add 3/4 cup of white wine (we had a nice Chardonnay on hand) and reduce by a third. Some of the browned flour should thicken the sauce nicely so scrape it from the pan bottom. Add a few tbls butter and heat gently.  Add the juice of a lemon and capers. Check the seasoning and add more salt if needed. Add the reserved chicken back to the pan and heat gently. Serve a sprinkle of parsley on top.