Chicken Picatta

Serves 4
  • 2 tsp. olive oil
  • 2 shallots, chopped
  • 1 clove garlic, minced
  • 4 boneless skinless chicken breast halves
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tbsp. butter
  • 2 tbsp. dry sherry
  • 2 tbsp. fresh squeezed lemon juice
  • 1 tbsp. capers
  • - chicken broth (optional)
  • - snipped fresh parsley

In large skillet, heat olive oil. Sauté shallots and garlic until tender; set aside. Pound chicken breasts to an even thickness. In small bowl, combine flour, salt and pepper; dredge chicken in mixture. In large skillet over medium heat, melt butter; lightly brown chicken (2-3 min. per side). Increase heat to high. Stir in sautéed shallots and garlic, sherry, lemon juice and capers. Continue cooking until sauce thickens. Add chicken broth if sauce is too thick. Garnish with parsley.