Chicken Piccata with Capers
4 thin boneless, skinless chicken breasts, or 1 to 11/2 pounds chicken tenders
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 garlic clove, minced
2 tablespoons olive oil
1/4 cup (1/2 stick) butter, divided
1 cup white wine Juice of 1 lemon
3/4 cup chicken broth
4 ounces sliced mushrooms (optional)
1/4 cup capers, drained
Remove any extra fat or gristle from the chicken. Mix the flour, salt, pepper, and garlic in a resealable plastic bag. Shake each piece of chicken in the flour mixture.
In a large skillet over medium-high heat, heat the oil and 2 tablespoons of the butter until melted. Brown the chicken on both sides until light brown, about 4 minutes per side. Remove the chicken to a platter.
Leave all the frying juices in the pan, add the wine, stir, and bring to a boil.
Immediately add the lemon juice, broth, and the remaining 2 tablespoons butter.
Place the chicken and mushrooms in the pan, cover, and simmer 10 to 15 minutes. Add the capers and cook covered 2 to 3 minutes. Remove the chicken to a platter and keep warm in a 175-degree oven. To thicken the sauce (if desired), add a dusting of flour and whisk until smooth. Increase the heat and simmer briskly to reduce the liquid and concentrate the sauce.
Spoon sauce over each chicken breast and serve immediately.
Serve with: green vegetable or tossed green salad, plus fettuccine or rice. If you serve fettuccine, sprinkle the cooked pasta with a little olive oil, fresh Parmesan cheese (see Note, p. 67 of first book), and fresh parsley.
Variation: Replace the chicken with fish, such as tilapia or halibut.