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Chicken Piccata

(Serves 1)


1-8 or 10 oz. Boneless Chicken Breast
1 Tablespoon Oil
3 oz. Mushrooms
1 teaspoon Capers
1 teaspoon Shallots
Juice from 1/2 lemon
2 oz. White Wine
2 oz. Chicken Stock
1 Tablespoon Butter
Flour to coat
Salt & Pepper to Taste



Clean and Pound Chicken Breast. Dust with Flour and cook on a hot sauté pan with oil until brown on both sides. Remove chicken from pan and keep warm. Saute shallots and mushrooms, deglaze pan with white wine, add chicken stock, capers and lemon juice – Reduce. Put Chicken Breast back in the pan and finish cooking and season with salt and pepper. When ready, remove chicken to plate. Add butter to sauce and swirl. When fully emulsified, finish plating.


Chef's Notes:

* A nice Chardonnay white wine is a perfect complement to this dish.

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