Submitted by Chef Karl Greene

This is a spin on the classic Italian Veal Piccata. It’s easy to prepare and much more economical. Serves (4)

 Ingredients:

4 lg. halved chicken breasts, about 2 lb.
1/4 c. all-purpose flour
2 tbsp. oil
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. wine vinegar
2 tbsp. capers, drained
1/4 c. fresh lemon juice
3 tbsp. chopped fresh parsley
4 thin slices lemon for garnish
4 thin slices lime for garnish

Directions:

1. Bone and skin chicken breasts. Cut each into 2 pieces, cutting crosswise so that each piece is 2 to 3 inches square.

2. Place between sheets of plastic wrap. With flat side of mallet, pound to about 1/4 inch thickness and double the diameter. Coat on all sides with flour.

3. Heat oil and butter in heavy skillet. Add chicken. Sprinkle with salt and black pepper. Brown on both sides, cooking about 1 minute in all making sure that meat is cooked thoroughly. Place on a warm platter.

4. Pour off excess fat. Add wine, vinegar, capers and lemon juice to pan. Heat to a boil, scraping bottom of pan.

5. When about 4 tablespoons liquid remains, pour it over chicken on platter. Sprinkle with parsley. Garnish with lemon and lime slices. Serve immediately.

Tips: Chicken breasts may be pounded, coated with flour and stored in the refrigerator, well wrapped for cooking the next day.