Chicken Piccata Entree

• 1-1/2 pounds chicken cut 1/4-1/2 inch thick
• Salt and pepper to taste
• 3 tablespoons flour
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1/2 pound mushrooms
• 2 tablespoons lemon juice
• 1/2 cup dry white wine
• 2 teaspoons capers
• 3 tablespoons minced fresh parsley
• 1/2 lemon thinly sliced

Freeze chicken slightly to cut thin. Sprinkle with salt and pepper and dust with flour. Heat butter and oil in skillet and brown chicken. Remove from pan and cover to keep warm.

Add garlic and mushrooms to skillet and cook 1 minute. Add lemon juice and wine and then return chicken to the pan. Cover and simmer 20 minutes then add capers. Top with parsley and lemon slices and serve on a bed of linguini.

This recipe would look extra special on a Talavera style platter like this one from Novica.

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The platter I've selected for this dish is made by an artist from Mexico named Alonzo Luis. Read his story at the link above. In my opinion, all of his items are just beautiful. True works of art.

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