Chicken Piccata

• 4 (8-ounce) chicken breasts, boneless, skinless
• Salt and pepper
• 1 tablespoon butter, clarified
• 1 cup sliced mushrooms
• 3 cups chicken broth, plus 1/4 cup for cornstarch slurry
• 1 tablespoon chopped parsley
• 1 teaspoon fresh rosemary
• 1 tablespoon fresh chopped basil, chiffonade
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch, to thicken
• Capers, for garnish

1. Season both sides of chicken with salt and pepper.
2. Place clarified butter in hot frying pan and saute chicken breasts over medium heat for 3 to 4 minutes on each side until cooked through.
3. Remove to plate.
4. Add more clarified butter to pan if necessary and saute mushrooms until brown.
5. Deglaze the pan with chicken broth, add the fresh herbs and lemon juice, and reduce by 1/3.
6. Thicken with cornstarch mixed with a little chicken broth.
7. Salt and pepper the sauce, to taste.
8. Plate the chicken breasts, and spoon the sauce over.
9. Garnish with capers.

chicken breasts, salt, butter, mushrooms, chicken broth, parsley, fresh rosemary, basil, lemon juice, cornstarch, capers

Taken from www.foodnetwork.com/recipes/chicken-piccata.html (may not work)