ITALIAN CHICKEN PICCATA

Italian Chicken Piccata image

Provided by Kimberly Biegacki

Categories Chicken

Time 25m

Number Of Ingredients 15

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1 c flour
2 medium chicken breasts, sliced in half or use meat mallet to flatten them out
4 oz olive oil
1 - 2 Tbsp scallions
2 - 4 clove garlic, minced or chopped
1 c mushrooms, sliced (i have used white, cremini and baby bella's)
4 oz capers
1 c cooking sherry
1 c chicken stock or water
1 medium lemon
2 oz butter
fresh cracked black pepper and kosher salt
GARNISH
slices of lemon
chopped parsley

Steps:

1. Take your sliced chicken halves or flattened out chicken and rinse off with water. Pat dry and then season both sides with salt and pepper.
2. Now, drudge chicken into your flour lighly. Now, put your oil into pan 1/2 to an ounce. Make sure you oil is nice and hot and be careful placing into pan. You want it to be nice and brown before you turn it to the other side. Shake the pan just a little to make sure chicken isn't sticking to pan if it is move it wih a fork.
3. Meanwhile, slice up your mushrooms. Once, you turn the chicken over about a minute or two later add your mushrooms, scallions and garlic. (If you are cooking two pieces at a time then add half of these ingredients). Next, you are going to add the sherry to your pan. If it is cooking sherry you don't have to worry about a flame but if you are using real sherry it will flame up on you can turn off the flame to add wine or remove it to add the wine. Now, add chicken stock and let it reduce. Make sure you now add your butter for thickening sauce and adding flavor. Also, add your lemon juice now. 2 breasts squeeze half a lemon. Now, flip your chicken one more time to make sure it is cooked through on both sides. Now remove the chicken and place on plate. Add your capers to your sauce and stir around. Pour over your chicken and garnish as desired.
4. Serve this with pasta and veggies.
5. Made this for our Sweetest Day dinner on 10/21/12....it is one of my husband's favorite meal.