Poultry: Piccata 13 by Recipe Cottage

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	Piccata 13

		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.