Chicken Piccata

Chicken Piccata

Fresh Pasta 1.75 cup all purpose flour 2 egg yolk 1 egg 1tbs milk ½ tbs olive oil Mix to combine and chill for 1 hour.  Roll out in pasta machine to desired cut Chicken 2 (6oz) chicken breasts 1 egg flour 1tbs shallot ½ tsp minced garlic 1tbs olive oil ½ cup white wine ½ cup chicken stock ½ stick butter 1tbs capers drained juice of ½ Lemon 1tbs fresh parsley

-Cut chicken into 4 thin fillets, season with salt and pepper
-Dredge in flour and then into egg
-Lightly brown in a nonstick pan with a small amount of oil
-Finish in a 400 degree oven for 4 minutes or until cooked through, and leave warm

-Add garlic, shallot, and olive oil to the pan and cook over medium heat until soft
-Deglaze with white wine and cook down until just a small amount of liquid remains
-Add chicken stock, capers, parsley and butter and cook until desired consistency
-Season with salt and pepper and a squeeze of lemon
-Serve over cooked pasta and enjoy!  Can be served with grated parmesan and crusty bread