Chicken Piccata

• 3 tablespoons flour
• 14 teaspoon salt
• 2 tablespoons McCormick Herb Garden Seasoning Blend
• 1 lb boneless skinless chicken breast, thinly sliced
• 2 tablespoons olive oil
• 14 cup dry white wine
• 1 tablespoon lemon juice
• 1 cup chicken broth
• 1 tablespoon capers (optional)

1. Mix flour, salt and Seasoning Blend on plate.
2. Moisten chicken lightly with water.
3. Coat evenly with flour mixture.
4. Heat oil in large skillet on medium-high heat.
5. Add chicken in batches; cook 2-3 minutes per side or until golden brown and cooked through.
6. Remove chickem from skillet; keep warm.
7. Add wine, lemon juice and chicken broth to skillet, scraping to loosen browned bits.
8. Add capers, if desired; cook 5 minutes or untl liquid is reduced by half.
9. Return chicken to skillet.
10. Bring to a boil.
11. Reduce heat to low; simmer 1-2 minutes or until chicken is heated through.

flour, salt, blend, chicken breast, olive oil, white wine, lemon juice, chicken broth, capers

Taken from www.food.com/recipe/chicken-piccata-413163 (may not work)