Chicken Piccata

Ingredients

Instructions

1. 1

   Combine flour with salt and pepper in a shallow dish.

2. 2

   Place one tender between 2 pieces of parchment paper and pound evenly (and carefully--the meat is delicate) into a 1/4-inch thick medallion. Cut in half if the tenders are large. Repeat with other tenders. Lightly salt and pepper each piece of chicken on each side and dredge in the flour mixture. Shake off excess flour. Secure one sage leaf to each medallion using a toothpick.

3. 3

   Heat the olive oil with 1 tablespoon butter in a large skillet or sautÈ pan over medium-high heat. Add the medallions, in batches if necessary. Cook until golden brown and cooked through, usually 1 to 1 1/2 minutes on each side. Drain on paper towels.

4. 4

   Pour the wine into the juices in the pan and bring to a boil. Deglaze the pan until the wine reduces by half, 2 to 3 minutes. Add the stock, lemon juice, garlic, and capers. Return to a boil and stir as the mixture thickens (about 5 minutes). Stir in 2 tablespoons of butter and the Italian parsley. Return the medallions to the pan and cook until heated through,1 to 2 minutes.

5. 5

   Serve two or three medallions per person with sauce. Garnish with additional Italian parsley.