CHICKEN PICCATA

Ron made this great dinner last night while I caught up on my favorite blogs.  Chicken Piccata, what a treat! He served it with spaghetti and a caprese salad.

Look at the color and richness of our heirlooms. Our tomatoes are still producing and better than ever. These heirlooms have been worth the wait. We have had an abundance of tomatoes this year begining in June. They have been the best tomatoes we have ever had. There is still some basil on the plants, but we know it's getting time to say good bye to summer and start to harvest from the fall and winter garden.

                           CHICKEN PICCATA

4 skinless boneless chicken breast halves

3 TBSP. butter, room temperature

1 1/2 TBSP. all purpose flour

Additional all purpose flour

2 TBSP. olive oil

1/3 cup dry white wine

1/4 cup fresh lemon juice

1/4 cup low salt-chicken broth

1/4 cup drained capers

1/4 cup chopped fresh parsley

Lemon slices for serving

Place chicken between  2 large sheets of plastic wrap. Using a meat pounder or rolling pin, lightly pound chicken to 1/4 inch thickness. Sprinkle chicken with salt and pepper. Mix 1 TBSP. butter and 1 1/2 TBSP. flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat 1 TBSP. oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice, and broth to a boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley, and remaining 2 TBSP. butter.

Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Serve with lemon slices

Makes 4 servings

Recipe from Bon Appetit