Chicken Piccata with Lemon Oil
4 Boneless, skinless chicken breasts
2 Tbsp. Olivia's Lemon Oil
1/2 C Flour
1/2 Tsp. Salt
1/4 Tsp. Pepper
3 - 4 Garlic cloves crushed
2 1/2 Tbsp. Butter divided
1 Shallot, medium, finely chopped
1/2 C White Wine, dry preferred
3/4 C Chicken broth divided
1 1/2 Tbsp. Capers, drained roughly chopped
3 Tbsp. Italian Parsley, roughly chopped
Drizzle of Sicilian Lemon Balsamic
Place each chicken breast between waxed paper or thick plastic wrap, pound to 1/2 inch using meat mallet or rolling pin.
Place 1 Tsp flour in a small bowl, and remaining into a shallow dish. Sprinkle both sides of chicken with salt and pepper. Dredge chicken in the flour in shallow dish, shaking of excess.
Melt 1 Tbsp. Butter in a large skillet over medium-high heat. Add 1 Tbsp. Lemon oil to pan, swirl to mingle, add chicken to pan, sauté 4 min on each side or until done. Remove from pan and keep warm
Heat remaining 1 Tbsp. Lemon oil, add shallots, sauté for 2 - 3 minutes, add garlic sauté for another minute, stirring constantly. Add wine, bring to a boil, cook until liquid is almost gone, stirring occassionally.
Add 1/4 C broth to reserved 1 Tsp. flour, stir until smooth.
Add remaining 1/2 C broth to pan, bring to a boil. Cook to reduce by half, about 5 min. Stir in flour/broth mixture, cook another minute. Remove from heat, stir in remaining 1 1/2 Tbsp. butter and the capers.
Place a chicken breast on each plate, top each serving with about 2Tbsp. sauce a liberal drizzle of Sicilian Lemon Balsamic, and a generous 2 Tsp. of parsley. Serve with your favorite pasta, polenta, mashed or roasted potatoes or rice