Chicken Piccata

Happy Humpday Fellow Foodies!
One of The Hubs favorite foods is is Chicken Piccata. I will say right up front that this is not a healthy food, nor am I going to ruin it by trying to make it so. This recipe is loaded with butter, and it's perfect just that way. If you feel that you need a low-cal version, then you are DEFINATELY eating too much chicken Picatta! This is a once in a while treat, so treat it that way!

Chicken Piccata
4 Tbs butter-softened to room Temp. but not melted
1 Tbs all purpose flour
1-2 cloves crushed garlic
1 shallot (or 1/2 small onion) minced
1/4 cup lemon juice
1/4 cup dry white wine-or vermouth
1/2 cup chicken stock
1tsp. sugar (trust me on this one)
3-4 Tbs. capers
2 Tb.s chopped italian parsley
salt to taste

4, 6oz. chicken breasts
1 cup flour, 1 Tbs. each salt and pepper- whisked together for dredging

To begin, mix 1Tbs. of flour with 1Tbs. of your butter, with a fork, to form a smooth paste. Place your chicken on a large surface covered with plastic wrap or parchment paper. Cover the chicken with one or two layers of plastic wrap and, with a meat mallet, gently pound the breasts to about 1/4 inch thickness. Dredge the chcken in the flour mixture and set aside for a moment.

Bring a very large skillet to medium high heat, once the pan is HOT add and melt 1Tbs. of butter. Place the chicken in a single layer in the pan. Cook, undisturbed for 4 minutes (seriously-set a timer, AND WALK AWAY!). Meanwhile mix the lemon juice, wine, sugar, and stock together. Turn the chicken over and cook another 4 minutes. Remove the chicken from the pan and keep warm.

Leave any little browned bits of flour in the pan as they become part of the sauce. Add the garlic and shallots to the pan and allow them to become fragrant-about 30 seconds. Add the lemon juice mixture and cook for 2-3 minutes until the mixture is reduced a bit and the shallots are translucent. Whisk in the butter/flour mixture to thicken the sauce, add the chicken back to the pan and toss to coat them evenly.

Add capers, parsley, and salt to taste. Turn off the heat. Place the chicken on a serving platter, leaving the sauce in the pan. Off the heat add the last tablespoon of butter, whisk until you have a smooth glossy sauce, pour over the chicken and serve immediately.