Chicken Piccata

INGREDIENTS

Chicken:
1 tsp kosher salt
1/2 tsp cracked black pepper
1/2 cup all-purpose flour (plain flour)
1/2 tsp basil
1/2 tsp oregano
2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets
2 tablespoons olive oil
1 tablespoon butter

Picatta Sauce:
2 tablespoons olive oil, divided
4 tablespoons unsalted butter or more as needed
2 tablespoons capers drained and dried on paper towel
4-5 cloves garlic, minced
1/2 shallot, minced
1/2 cup dry white wine "Sauvignon Blanc, Pinot Grigio or Chardonnay"
1/2 cup low-sodium chicken broth (or stock)
1 lemon zested and juiced
1/2 cup heavy cream
2 tablespoons fresh chopped parsley

INSTRUCTIONS

1. Place 2 large boneless skinless chicken breasts on a cutting board and halve them horizontally to make 4 fillets. Cover fillets with plastic wrap (or in a ziplock bag) using a meat mallet or rolling pin, pound and flatten to an even 1/4-inch thickness.

2. Mix the flour, oregano and basil in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.

2. Heat 2 tablespoon oil and 1 tablespoon butter in a 12-inch pan or over medium-high heat until shimmering. Fry the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm.

3. In the same pan with remaining pan grease leftover from the chicken, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the capers that have been dried out on paper towel and fry them stirring constantly for 1 minute or until slightly crispy. Remove capers and reserve for later. Heat 1 more tablespoon of olive oil over medium heat and add the garlic and shallots cooking until fragrant, about 1 minute.

5. Continuing with medium heat, pour in the white wine and reduce until thickened. Then add the chicken stock and lemon juice simmer and reduce until thickened.

6. Pour in the cream, bring to a quick boil and then turn off the heat. Stir in the 4 tablespoons of butter and at this point taste the sauce and adjust seasoning by adding more butter if the sauce is too lemony and salt if necessary. Return the chicken back into the sauce and spoon the sauce over the chicken. Finish with chopped parsley, reserved lemon zest and fried capers.

7. Serve over angel hair pasta or zucchini noodles tossed in the extra piccata sauce. Lemon herb rice is also a great accompaniment or possibly mashed potatoes, mashed cauliflower or risotto with lemon and parmesan. Some other delicious sides that compliment well would be lemon and garlic sautéed spinach, grilled or pan seared broccolini, roasted vegetables and shaved fennel or arugula salad with a light apple cider or red wine vinaigrette.