Chicken Piccata

Ingredients:

You will need:
2 large chicken breasts
½ teaspoon garlic salt & pepper to taste
Flour (for dredging)
8 tablespoons butter divided
2 tablespoon olive oil
½ cup chicken broth or dry white wine
2 tablespoon lemon juice + zest of 1 lemon
2 tablespoon brined capers, drained
1 cup heavy/whipping cream
Garnish (optional) chopped parsley and/or freshly grated Parmesan cheese

Preheat oven to 400 F. Fit piecrust into a 9” pie plate. Splash apples with lemon juice, toss.  Mix all dry ingredients together, add to apples and toss. Add cherries, peaches and lightly toss. Pour fruit into piecrust and bake 15 minutes.

Cut breasts in half lengthwise. (If large it helps to pound them down a bit.)

Season with garlic salt & pepper.

Dredge in flour. Heat 4 TB butter and oil in deep heavy pan.

Brown chicken 4 to 5 min. per side. Remove chicken.

Take pan off heat. Add broth or wine to pan, lemon juice, zest & capers. Dredge up brown bits. Mix in cream.

Add chicken back to the pan.

Place pan back on low heat for 5 min or until chicken is cooked through.

Serve over linguine with thin cut lemon, capers, fresh chopped parsley and Parmesan cheese.

If you are fond of herbs, add chopped lemon basil and chives to the parsley for topping.

ENJOY!