yield: 4 servings

- 4 boneless, skinless chicken breasts, sliced in half lengthwise

- ¼ cup flour mixed with 1 t. salt, ½ t. each, pepper and oregano

- Olive oil for sauté

- ¼ cup sliced shallots

- Salt and freshly ground pepper

-1/3 cup white wine

-1½ t. lemon juice

-2 cup chicken broth

-1 heaping Tablespoon capers, rinsed

-1 Tablesppon chopped parsley

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.

In a large sauté pan over medium heat, add enough oil to coat the bottom of the pan.

Lightly dredge both sides of the chicken breasts into seasoned flour patting off all excess flour. When pan is hot, add half the chicken and sauté until nicely golden brown on each side, 3-4 minutes per side. Remove to a plate and tent with foil. Repeat process, adding more olive oil as needed, until all chicken is sautéed. Keep the chicken covered with foil while you prepare the sauce.

Add more olive oil to the sauté pan if necessary and add the shallots and a pinch of salt. Sauté, 2 minutes until translucent. Add the white wine and lemon juice to deglaze the pan, scraping the bottom to remove all of the caramelized bits. Reduce wine by half, add the stock, bring to a simmer, and reduce to thicken slightly.

Stir in the capers and chopped parsley. Taste and adjust seasoning with salt and freshly ground pepper. Add chicken back into the pan to re-warm with sauce. Serve warm.

Recipe provided by: Chef Shellie Kark of  www.kitchencue.com

Tips for Ease and Success

• Have all of your ingredients gathered and chopped before you begin cooking. This makes cooking far more enjoyable and organized!

• This simple recipe uses the technique of sauté to make it and its delicious pan sauce.

• We evenly pound the chicken breast so that it cooks quickly and evenly.

• The flour will provide a coating as well as help thicken the pan sauce.

• "Piccata" simply means a dish that has a sauce with lemon and capers.

• Feel free to substitute other proteins for chicken; veal, pork and even salmon, whitefish, shellfish or tofu would work great! NOTE: the fish and tofu do not need to be pounded thin.

• Understanding the process let's you cook with ease as you substitute ingredients you like and have on hand.

• Some grocers sell chicken or veal already pounded thin, called scaloppini. Slightly more expensive per pound, but the work is done for you.

• A portion of approximately 3 ounces of per person is ample when making a dish of this style (meat pounded thinly), which makes it very affordable.

• Think of seasonal vegetable along with some mashed potatoes, white or brown rice, noodles lightly seasoned with olive oil or one of the many delicious grains as a nice accompaniment to this bright, lemony dish.