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YIELD Serves 2 Total time 35 minutes


INGREDIENTS 2 half chicken breasts 6 ozs Tablespoon capers 2 canned marinated artichoke heads cut in half 4 cherry tomatoes cut in half 1 1/2 tablespoons butter 1/2 cup of dry white wine 1/3 cup of chicken stock 1 tablespoon chopped fresh flat-leaf parsley 4 slice lemons, cut into thin rounds 1 tablespoon olive oil Salt and pepper


PREPARATION Flatten chicken breast with


tenderizer between two pieces of wax paper to a thickness of 1/2 inch, season with salt and pepper and dredge in flour. In a skillet, add olive oil with some butter and brown chicken over medium heat. Remove chicken and set aside. Using the same skillet with the chicken drippings (remove if there is excess oil,) add white wine and chicken stock and reduce over medium heat for a couple of minutes, add capers, artichokes, cherry tomatoes, lemon slices, parsley, salt and pepper to taste. Add butter, stirring it in to finish the sauce, return chicken to skillet and simmer for 5 minutes. If you reduced the sauce too much, add a little more wine with a bit of butter. Remove chicken onto a plate, top with the sauce and mixture.


A glass of a good Pinot


Grigio is an excellent wine pairing for Chicken Piccata.


www.bounder.ca BOUNDER MAGAZINE 31


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