Chicken Piccata

This particular recipe is based on a couple that I have made many times.  Tonight, I had some ingredients for one and some for another, so I sort of combined the two.

2 boneless skinless chicken breasts
2 tbsp olive oil
1 tbsp butter
Salt and pepper
1 tsp Italian herbs
1 tsp oregano
2 tbsp white wine vinegar
1/4 cup white wine
2 tbsp lemon juice
1 tbsp capers

Heat the butter and olive oil in a saucepan.  Place the flour, salt, pepper and herbs in a zip lock bag, shake to mix.  Add chicken, shake to coat.  Add chicken to the saucepan and Saute until golden brown, about 2 minutes a side.  Place chicken in an oven dish.  Add the vinegar to the pan juices and allow to evaporate.  Repeat with the wine and the lemon juice.  Add capers to sauce, and stir to combine.  Pour over the chicken, cover and bake in a 350f oven about twenty minutes or until cooked through.

Tonight I served this with couscous and a salad.  It will also go well with rice or perhaps a risotta and a steamed vegetable such as broccoli.


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