Chicken Piccata with Orange Beer Glaze

• 1/4 cups All-purpose Flour
• 1/4 teaspoons Ground Black Pepper
• 2 Skinless And Boneless Chicken Breasts, Butterflied
• 1- 1/2 teaspoon Butter
• 1- 1/2 teaspoon Vegetable Oil
• 13 cups Orange Juice
• 13 cups Wheat Beer (I Used Hoegaarden)
• 1- 1/2 teaspoon Orange Zest
• 2 Tablespoons Capers
• 2 Tablespoons Flat-leaf Parsley, Chopped

1. In a medium bowl, whisk together the flour and ground black pepper.
2. Dredge the chicken breasts in the mixture to coat and set aside.
3. Melt the butter in a large skillet over medium heat.
4. Add the oil, and once the oil and butter start to simmer, carefully place the coated chicken breasts into the skillet in a single layer.
5. Cook for approximately 7 minutes minutes per side, or until the juices run clear.
6. Remove the chicken from the skillet and place on a plate.
7. Set aside.
8. Increase the skillet heat to high and add the orange juice and wheat beer.
9. Cook until reduced by to about half.
10. Add the orange zest and capers.
11. Place the chicken into the skillet once again and coat with the orange and wheat beer sauce to serve.
12. Garnish with parsley.

allpurpose, ground black pepper, chicken breasts, butter, vegetable oil, orange juice, orange zest, capers, parsley

Taken from tastykitchen.com/recipes/main-courses/chicken-piccata-with-orange-beer-glaze/ (may not work)