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CHICKEN PICCATA

Ingredients

2-2 ½ pounds boneless chicken breasts

1 teaspoon salt

½ teaspoon black pepper

½ cup + 2 tablespoons flour, divided

1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend

6 tablespoons butter, divided (2 tablespoons COLD)

2 tablespoons olive oil

¾ cup dry white wine

2 ½ cups chicken stock

1 tablespoon lemon zest

¼ cup lemon juice

3 tablespoons capers

¼ cup fresh parsley leaves, finely chopped

½-pound pasta, cooked al dente to package directions

Instructions

Butterfly the chicken breasts and place each cutlet in a large ziplock bag.  Pound each with the smooth side of a meat pounder to ¼” – ½” thickness all over.  Season the pounded cutlets on both sides with the salt and pepper.

Heat 2 tablespoons of the butter with the olive oil in a large deep skillet over medium high heat.

Combine ½ cup of the flour and Italian seasoning in a pie plate or shallow baking dish.  Dredge each cutlet in the seasoned flour on both sides, shaking off excess.  Place the cutlets in the hot pan and sear on each side until golden and just cooked through, about 2-3 minutes per side.  Remove from the pan and tent with foil to keep warm.

Melt 2 more tablespoons of butter in the pan drippings and add the remaining 2 tablespoons of flour. Whisk until a bubbly roux forms.  Add the wine and continue whisking until thickened and slightly reduced, about 2 minutes.  Add the chicken stock, zest, and lemon juice to the pan and bring to a boil.  Reduce to a low boil and cook for 4-5 minutes, stirring frequently, until the sauce is thickened.  Remove from heat and whisk in the 2 tablespoons of cold butter, creating a glossy sauce.  Stir in the capers and half of the parsley.

Add the cutlets back to the pan and coat with the sauce.  Add the pasta and gently toss to coat.

Serve the chicken over pasta or rice and garnish with the remaining parsley and lemon slices.

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