Cafe Italiano Chicken Piccata

Name: Cafe Italiano Chicken Piccata
Ingredients: 12 oz whole chicken breast, butterflied; Mixture of flour and cayenne pepper for dredging; 6 tbs of butter, divided; 2 tsp lemon juice; 1/2 cup chicken broth; 2 tbs white wine; 1 tsp grated lemon rind; 1/2 tsp parsley; Butter as needed; 1 tsp capers; Cooked pasta

Butterflied chicken breast dredged in seasoned flour and browned in butter, then served over pasta with a lemon, caper, and white wine pan sauce.

Directions

Dredge chicken in flour mixture. Place in a saute pan with 4 tablespoons of butter. Brown chicken on both sides. Add 2 more tablespoons of butter, if needed. Make sure chicken is cooked through or finish in oven. When nicely browned, set aside and keep warm.
Scrape saute pan well to loosen any brown bits. Add lemon juice, broth, white wine, grated lemon rind and parsley to pan. Add up to 2 more tablespoons of butter is needed. Add capers. Cook stirring until reduced in volume to desired consistency.
Place chicken over warm pasta. Cover with sauce.

Dredge the chicken in the flour and cayenne pepper mixture.
Place the chicken in a saute pan with 4 tablespoons of the butter. Brown on both sides, adding 2 more tablespoons of butter if needed. Make sure the chicken is cooked through, or finish it in the oven. When nicely browned, set aside and keep warm.
Make the sauce: Scrape the saute pan well to loosen any brown bits. Add the lemon juice, chicken broth, white wine, grated lemon rind and parsley to the pan. Add up to 2 more tablespoons of butter if needed. Add the capers. Cook, stirring, until reduced in volume to the desired consistency.
Place the chicken over the warm pasta and cover with the sauce.

Goes well with

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