Shelly's Recipe

CHICKEN PICCATA

Category: Chicken

4 skinless and boneless chicken breast halves (about 12 oz total)
42 tbsp olive oil
1/2 cup flour
2 tsp salt
1 tsp freshly ground pepper
1 cup dry vermouth
2 tbsp fresh lemon juice
2 tbsp butter
2 tbsp capers, drained of brine
4 tsp grated lemon peel
4 tbsp chopped fresh parsley
Garnish: lemon wedges

Cut each chicken breast half into two pieces, crosswise. Place chicken pieces between two sheets of heavy-duty plastic wrap, and lb to 1/4-inch thickness with a meat mallet or a rolling pin.

Heat oil in large skillet over medium-high heat. Meanwhile, combine flour, salt, and pepper in a shallow bowl. Dredge chicken in flour mixture, shaking to remove excess. Saute chicken in skillet 2 to 3 minutes on each side, or until chicken is no longer pink; transfer to warmed plates.

Pour off any excess oil. Add vermouth to skillet and cook over medium-high heat 2 minutes, or until mixture is reduced to 1/4 cup, stirring to loosen particles from bottom of skillet. Stir in lemon juice, butter, and capers. Spoon sauce over chicken; sprinkle with lemon zest, if desired, and parsley. Garnish with lemon wedges and serve immediately. Serves 4