CHICKEN PICCATA

Butterfly the breasts on a cutting board by holding the top of the breast flat with the palm of your hand. Using a sharp chef’s knife, slice the chicken breast horizontally into two even pieces (between your hand and the cutting board) that open like a book.  Place each half in a large ziplock bag and pound with a meat pounder to even ½” thickness all over.  Season the pounded cutlets on both sides with the salt and pepper.

Heat 2 tablespoons of the butter with the olive oil in a large deep skillet over medium high heat.

Combine ½ cup of the flour and Italian seasoning in a pie plate or shallow baking dish.  Dredge each cutlet in the seasoned flour on both sides, shaking off excess.  Place the cutlets in the hot pan and sear on each side until golden and just cooked through, about 2-3 minutes per side.  Remove from the pan and tent with foil to keep warm.

Melt 2 more tablespoons of butter in the pan drippings and add the remaining 2 tablespoons of flour. Whisk until a bubbly roux forms.  Add the wine and continue whisking until thickened and slightly reduced, about 2 minutes.  Add the chicken stock, zest, and lemon juice to the pan and bring to a boil.  Reduce to a low boil and cook for 4-5 minutes, stirring frequently, until the sauce is thickened.  Remove from heat and whisk in the 2 tablespoons of cold butter, creating a glossy sauce.  Stir in the capers and half of the parsley.

Add the cutlets back to the pan and coat with the sauce.  Add the pasta and gently toss to coat.

Serve the chicken over pasta or rice and garnish with the remaining parsley and lemon slices.