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Chicken Piccata

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1 tablespoon of olive oil
2 - 3 oz chicken scallopini
1 cup of sliced button mushrooms
Salt and Pepper to taste
4 oz of Lemon Butter Sauce
1 cup of all purpose flour
1/2 oz of white wine
1/2 oz of unsalted butter
1/2 oz of capers

Lemon butter sauce:

In a sautee pan, heat lemon juice, white wine, garlic and shallots on medium high heat. Cook until lemon juice and wine reduce by half.  Add heavy cream, lower heat to medium and cook until cream boils.  Stirring with a whisk constantly, cook cream for 2 minutes. Mix cold water and corn starch together to make a slurry.  Add slurry to lemon cream sauce and whisk for one minute.  Remove from heat and serve.

Chicken piccata:

Add olive oil to pan, heat to medium high heat, do not cook olive oil on high as it has a smoke and burn factor.  Take chicken scallopini and lightly dust them with the flour.  Add chicken to the pan and lightly pan fry them til done.  In a separate pan, add butter, white wine, capers, and mushrooms and sautee until soft.  Add chicken to the pan with the sauce and sautee together. Add two grilled asparagus and lemon wheel for garnish.


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