Name: Mark Strausman's Chicken Piccata
Ingredients: 2 chicken breast halves, boned and skinned; All-purpose flour, for dredging; 3 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper; 1/2 cup dry white wine; 1 tablespoon capers, drained; Juice of 1/2 lemon; 2 tablespoons roughly chopped fresh flat-leaf parsley; 1/4 cup homemade or low-sodium canned chicken stock; Sauteed Zucchini and Tomatoes

Dredge chicken in flour, shaking to remove excess. Heat olive oil in a large skillet over medium-high heat. Add chicken. Season with salt and pepper. Cook chicken until just golden brown, 2 to 3 minutes on each side. Remove excess oil from skillet, and add wine, capers, lemon juice, parsley, and stock. Cook until heated through, about 2 minutes. Serve chicken with sauce from skillet and sauteed vegetables.

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Mark Strausman's Chicken Piccata

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