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Chicken Piccata
Serves 2

1/2 tsp rosemary
1/2 tsp marjoram
1/2 tsp thyme
1 Tbsp oregano
1 Tbsp basil
salt to taste
pepper to taste
3/4 cup flour
3 garlic cloves, chopped
2 Tbsp shallot, finely chopped
2 Tbsp fresh parsley, chopped
1 lemon thinly sliced
1 Tbsp olive oil
1 tsp. olive oil
1/4 tsp capers
3/4 cup white wine
1/2 cup chicken broth
3/4 cup lemon juice, freshly squeezed
Zest of 1 lemon
2 chicken breasts, boneless/skinless, halved and pounded 1/4 inch thick
1/2 pound linguine (or pasta of choice), cooked al dente

Mix spices and flour thoroughly in a wide shallow dish. Dredge
chicken breasts in flour mixture shaking off excess. In a large
(3 quart or more) saute pan heat the tablespoon of olive oil over
medium-high heat until hot but not smoking. Add dredged chicken
breasts to pan and cover. Cook chicken until opaque (about 4
minutes) then flip and finish cooking (about 4 minutes). Remove
chicken and keep warm. Add the teaspoon of olive oil to pan, then
add shallots cooking for (1-2 minutes), then add garlic and cook
until garlic begins to darken (1-2 minutes). Turn heat to high
and add wine to pan for deglazing, scraping brown bits from bottom
of pan. Add chicken broth, lemon juice, zest, and mix thoroughly,
increasing heat to high to bring sauce to a rolling boil. Add
capers and half the parsley to sauce and mix thoroughly. Cook at
rolling boil until sauce reduces by half (or more if desired).
Reduce heat to medium, return chicken to pan, covering with lemon
slices and remaining parsley, cover and cook about 3 minutes.
Portion pasta into two equal amounts, remove chicken and place on
the pasta beds and spoon remaining sauce equally over each serving.


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