Lemon Chicken Piccata

Ingredients

• 1/2 cup all-purpose flour
• salt and pepper
• 4 boneless chicken breasts
• 3 tablespoons extra virgin olive oil
• 1/3 cup of chopped shallot
• 1/4 cup dry white wine
• 1/2 cup lemon juice
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1 1/2 teaspoons minced fresh sage
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh flat leaf parsley

Directions

1. 1

   In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess.

2. 2

   In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce.

3. 3

   In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and sauté until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.