Chicken Piccata

This classic Italian recipe features capers which are actually the buds of the caper bush. Salty and pickled, capers add an acidic flourish to the dish.

Ingredients
1 chicken breast
1 tablespoon flour
1/2 tablespoon of butter
1 tablespoon of olive oil
juice of 1 lemon
1/3 cup of chicken broth
1 tablespoon of capers
1 teaspoon dried parsley
1 tablespoon white wine
salt and pepper to taste

Tools
Measuring spoons
Measuring cups
Frying pan
Small bowl
Citrus juicer
Spatula

Directions
1. Rinse and pat dry the chicken breast. I often use the chicken scallopini for this recipe as it is already thin and will cook quickly. If you have a full chicken breast, place it between two pieces of plastic wrap and using a heavy canned good, pound the chicken breast until it is about 1/4 inch in thickness. This will ensure quick and thorough cooking.
2. Mix the flour with salt and pepper in a small bowl. Dredge the chicken in the flour mixture until it is covered completely.
3. Over medium heat, melt the butter with the olive oil. The olive oil will keep the butter from burning.
4. Add the chicken once the butter is melted and cook for 5-7 minutes per side until just browned. Then remove the chicken from the pan.
5. Deglaze the pan with the white wine and lemon juice. (When juicing a lemon, you can heat it for several seconds in the microwave and roll it back and forth on the counter several times to help get all of the juice). Be sure to scrape up all of the browned bits to be incorporated into the sauce. Then add the chicken broth and capers. Bring to a simmer and cook until the sauce thickens and reduces, about another 5 minutes.
6. Add the chicken back to the dish and heat through, about 30 seconds per side. Sprinkle with parsley. Transfer the chicken to a plate and pour the sauce over it to serve.