Chicken Piccata

• 1/2 cup flour
• 1/4 tsp italian seasoning
• 1/4 tsp pepper
• 1/4 cup parmesan cheese
• 1 1/2 lb boneless skinless chicken breasts
• 1 tbsp butter
• 1 tbsp olive oil
• 1 large minced shallot
• 2 clove minced garlic
• 2 tsp capers, rinsed
• 2 red chilis, sliced
• 1/2 cup dry white wine
• 1/2 cup low sodium or homemade chicken stock
• 1/4 cup fresh lemon juice
• 1 tbsp chopped parsley
• 1 tbsp chopped chives
• 1 tbsp heavy cream
• 1 tbsp cold butter, salted or usalted
• 1/4 tsp black pepper and salt to taste

1. Combine flour, parmesan cheese,black pepper and italian seasoning in a bowl.
2. Pound chicken breast between two sheets of plastic wrap to a even 1/4 inch thickness
3. Heat butter and oil in large skillet , put each chicken breast in flour mixture bowl just to lighlty coat and dry cicken.
4. This is a very light coating, more o a seasoned rub.
5. Add chicken to hot oil/ butter in skillet, do not crowd.
6. Cook for about 3 miutes for each side, add more olive oi if needed and cook until golden, remove to plate and tent with foil to keep warm.
7. Into skillet where chicken was cooked add shallot, garlic and chilis, cook just until soft, 1 miniute, add white wine and deglaze pan by scraping bottom of pan and reducing wine to almost gone.
8. Add chicken broth, lemon juice, and cream, the 1/4 teaspoon black pepper and bring to a boil and cook a few minutes until a light sauce, add capers, parsley and chives, Turn heat to low and whisk in butter.
9. Taste sauce add salt just if needed.
10. Serve sauce over chicken.

flour, italian seasoning, pepper, parmesan cheese, chicken breasts, butter, olive oil, shallot, garlic, capers, red chilis, white wine, chicken, lemon juice, parsley, chives, heavy cream, cold butter, black pepper

Taken from cookpad.com/us/recipes/361184-chicken-piccata (may not work)