Scaloppine di Pollo al Vino Bianco con Limone e Capperi – Chicken Piccata

Ingredients:
1/4 cup All-Purpose Flour (for coating)
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/4 tsp dried Oregano
1/4 tsp dried Basil
1/4 tsp dried Rosemary
4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick
4 Tbsp Butter
4 Tbsp Olive Oil
1/2 cup Capers
1 clove Garlic, minced
1/4 cup Dry White Wine (Pinot Grigio)
1/8 cup Lemon Juice
1/4 cup Chicken Broth
1 tsp Corn Starch

Directions:

• Season the Chicken with Salt and Pepper on both sides
• Dredge the chicken in the Flour and set to the side
• In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place on a cookie sheet in the oven on the lowest setting, just to keep it warm.
• Add the Garlic, Herbs, Lemon Juice and White Wine to the Skillet and de-glaze. (watch as it may flame up…not bad, just be careful!).
• Add the Capers and Butter and simmer for 5 minutes.
• In a small bowl combine broth and Corn Starch, whipping until there are no lumps. Then Add to the Skillet.
• Simmer until the sauce thickens, stirring constantly so to not burn.
• Place the Chicken on Serving platter and cover with the Caper-Lemon Wine Sauce.

NOTES: An easy way to pound the chicken flat is to place it between two sheets of cellophane with a little bit of olive oil. Take the back of a skillet and pound flat (or use a meat mallet if too heavy).

Variations:
Chicken Marsala – similar with Marsala wine, Mushrooms, and Prosciutto.
Chicken Francaise – similar with breaded Chicken and Lemon slices, no Capers.
Chicken Scaloppine – similar with Cream-based lemon sauce.