Chicken Picatta

INGREDIENTS

1. 4 thin cut chicken breasts
2. 1/2 cup of flour
3. 1 lemon zested
4. 2 tablespoons of olive oil
5. Salt and pepper to taste

Sauce

1. 1/4 cup of butter
2. 1 1/2 tablespoons of flour
3. 1 cup of chicken broth
4. 1/2 lemon juiced
5. 1/2 cup of white wine
6. 3 tablespoons of capers (drained)

DIRECTIONS

1. Combine flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture.
2. Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until cooked through. Cook in batches if all the chicken doesn’t fit at once. Remove from pan and place in a dish to keep warm.
3. In the same pan, melt 1/4 cup butter and add flour to create roux. Whisk until smooth. Cook 1-2 minutes.
4. Stir in chicken broth whisk after each addition until smooth.
5. Add lemon juice, white whine, and capers. Simmer 3 minutes, whisking occasionally.
6. Add chicken back to pan and simmer 2-3 minutes. Serve over pasta.