Chicken Piccata4 boneless, skinless chicken breasts, pounded (to thin a bit and tenderize)
1/4 cup flour
salt & pepper
3-4 TBS olive oil
1 cup sliced mushrooms
2 TBSP capers
1/4 - 1/2 cup dry white wine
1/2 cup fresh lemon juice
2 TBSP butter
1/2 cup diced tomatoes (I used canned)
Dredge the chicken in the seasoned (with s & p) flour. Heat oil in large skillet. Add chicken and brown on each side. Remove chicken and keep warm.
Add mushrooms, capers and wine. Scrape browned bits with spatula. Cook about 15 minutes. Add the lemon juice and cook for about another 10 minutes, until liquid is reduced by half. Add the butter and tomatoes. Whisk until smooth. Add the chicken back and cook until done. This should not take long.
(My dinner guest was late and I left the heat on low for about 1/2 hour and it was just fine)
I served this with the Three Grain Pilaf and roasted zucchini. Yum!