Chicken Piccata

This classic comes from Oldscool Kev. It's quick, easy, and delicious. This is dinner in less than 20 minutes from start to serve.

Ingredients

Chicken breast split in half and pounded thin

1 shallot

3 cloves garlic, minced

1 cup flour

Salt

Pepper

1/3 cup olive oil

7 tbsp butter

1/2 cup white wine (Chardonnay)

2 tbsp capers

1 tbsp caper brine

Directions

Pound the chicken breast thin

Season flour with salt and pepper

Dredge chicken in flour

Heat olive oil in a frying pan

Fry breast until golden on each side (approx. 2-3 minutes a side)

Remove breast

Add a little olive oil and 2 tbsp butter

Heat up and add shallots, garlic, and 1 more tbsp butter until soft

Add wine to deglaze, then add capers and brine, then add the last five tbsp of butter and lemon juice, salt, and pepper

Add a pinch of chopped parsley

Put the chicken back in and cook for another minute

Serve by itself with sauce or over pasta (pappardelle)