Chicken Piccatta

This is a dish that is similar to the lemon chicken we did a few weeks ago.  The perfect combination of salty and sour, this is a definite crowd pleaser (as you can see we made it for quite a few people ourselves)

Ingredients:
2-3 Chicken Breasts (either pounded out or butterflied into thinner pieces)
Flour for Dredging
salt and pepper
2-3 tblsp olive oil for frying
1 whole lemon
1 minced garlic clove
1/4 cup white wine
1 cup chicken stalk
1/4 cup lemon juice
2 tblsp capers


Start by heating up an oven safe skillet with the olive oil over high heat and preheating your oven to 375.  Take your butterflied chicken breasts and dip them in the flour seasoned with the salt and pepper.  Place the breasts into the oil and fry on both sides until golden brown. Squeeze the juice of the lemon over the chicken (watch for seeds). Remove from oil and let strain on a paper towel.  To the skillet add 1 tsp of flour, the white wine, chicken stalk, garlic and capers and whisk together until it begins to thicken.  Add the Chicken back into the sauce. Place in the oven uncovered for 15-20 minutes (until chicken is 175 degrees).  Serve immediately.  This is a tasty treat.