Chicken Piccata

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2.5 tablespoons butter divided
• 1.5 tablespoons capers drained
• 0.5 cup wine dry white
• 0.5 cup flour all-purpose divided
• 3 tablespoons parsley fresh coarsely chopped
• 4 medium garlic clove thinly sliced
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 0.8 cup beef broth fat-free divided
• 2 tablespoons olive oil divided
• 0.3 cup shallots finely chopped
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• plastic wrap
• meat tenderizer

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
2. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish.
3. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
4. Melt 1 tablespoon butter in a large skillet over medium-high heat.
5. Add 1 tablespoon oil to pan; swirl to coat.
6. Add chicken to pan; saut 4 minutes on each side or until done.
7. Remove chicken from pan; keep warm.
8. Heat remaining 1 tablespoon oil in pan; swirl to coat.
9. Add shallots to pan; saut 3 minutes, stirring frequently.
10. Add garlic; saut 1 minute, stirring constantly.
11. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally.
12. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth.
13. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.
14. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers.
15. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce.
16. Sprinkle each serving with about 2 teaspoons parsley.