Chicken Piccata
Nick Sundberg

This dish can also be made using thin veal scallops instead of chicken.

Serves 4

4 Boneless, skinless chicken breasts
2 Tablespoons Olive oil
1/2 cup Flour
Salt and white pepper to taste
1 cup Chicken broth
1/4 cup White wine (dry)
1 tablespoon Lemon juice
1 1/2 teaspoon Cornstarch, mixed with a little cold water
1 Tablespoon Capers
1 Tablespoons Parsley, chopped

Heat the oil in a heavy skillet. Season the flour lightly. Dredge the
chicken in the flour and add to the oil until fully cooked. Remove the
chicken. Keep warm. Add the broth, wine, and lemon juice to the hot
pan. Over medium-high heat, allow the mixture to boil. Whisk in the
cornstarch mixture and return to a boil (sauce will be somewhat thin).
Remove from the heat and toss in the capers. Serve over the chicken.
Garnish with the parsley.



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