MAGGIANO'S CHICKEN PICCATA RECIPES

Steps:

• "SEASON CHICKEN BREATS LIGHTLY WITH SALT AND PEPPER. DUST IN FLOUR ON BOTH SIDES. ADD CHICKEN TO PAN AND saute, COOK SEVERAL MINUTES UNTIL BROWNED WELL, TURN AND CONTINUE COOKING UNTIL NICELY BROWNED AND COOKED THROUGH. REMOVE CHICKEN TO WARM SERVING PLATTER. DEGLAZE PAN WITH OF DRY WHITE WINE RELEASING ANY BROWNED BITS THAT STUCK TO PAN. ADD CHICKEN BROTH, CAPERS, CHOPPED PARSELY, LEMON JUICE, BUTTER AND LEMON ZEST. POUR SAUCE OVER CHICKEN AND SERVE IMMEDIATELY OVER COOKED SPINACH. "

Steps:

• Season the chicken breasts lightly with salt and pepper. Dredge in flour on both sides. Coat a saute/fry pan with extra virgin olive oil and heat over a medium-high flame. Add in the chicken to the pan and saute/fry several min till well browned on one side. Turn and continue cooking till nicely browned and cooked through. Remove the chicken to a hot serving platter. Deglaze the pan with the white wine, scraping up any browned bits which stuck to pan. Add in the chicken broth, and the capers, parsley, lemon juice and butter. Return the chicken to the pan and cook briefly in the sauce. Bring the sauce to a simmer and correct the seasoning with salt and pepper, if needed. Pour the sauce over the chicken and serve immediately. Makes 4 servings.