Chicken Piccata

Last week, my brother-in-law, Matt, asked me for a good recipe that he could make to go with some fine Italian wine that he had brought home from Italy.  He wanted to cook for his friend, Leslie.  After thinking for a little while, I told him I'd send him a recipe for Chicken Piccata.  It is one of our favorites.

Well, Matt e-mailed me today and said that the dinner was GREAT.  His words were, "Great, and really easy".  How great is that?  He enjoyed it so much that he even requested that I blog about it, and he even sent me photos to go along with the post!  How can I refuse?  Without further ado, here is Matt's dinner of Chicken Piccata!Yum... looks good!  Looks like they liked it!

SO.... you're wondering if I'll share the recipe?

Of course I will!  Here it is!

Chicken Piccata

2 whole chicken breasts, skinned, boned, and flattened to 1/4 inch thick

Salt and pepper to taste

All-purpose flour for dredging

3 tablespoons butter

1 tablespoon olive oil

2 garlic cloves, peeled and minced

1/2 pound mushrooms, washed, stemmed, and thinly sliced

2 teaspoons fresh lemon juice

1/2 cup dry white wine

2 teaspoons capers (water-packed), drained

3 tablespoons minced parsley

1/2 thinly sliced lemon

1.   Sprinkle the chicken breasts with salt and pepper.  Dredge them in flour and shake off the excess.

2.  In a saute' pan or heavy skillet over medium-high heat, melt the butter with the olive oil.  Add the garlic and saute' briefly.  Add the chicken breasts and saute for 1-2 minutes on each side, or just until lightly browned.  Remove to a dish and set aside.

3.  Add the mushrooms to the pan and saute' over medium heat for about 1 minute.  Return the chicken to the pan; stir in the lemon juice and wine and simmer, covered, for 10 minutes, or until the chicken is tender.

4.  Add the capers and heat through.  Put the chicken breasts on a platter, spoon on the juices, and garnish with parsley and lemon slices.

We like to serve this dish with angel hair pasta.  It is yummy!  ENJOY!