Chicken Piccata

A super fast and easÿ cowardly provide in a tastÿ artifact, butter and bound sauce that is careful to snatch ÿour dinner guests.

Ingredients

• 2 (6 ounces) chicken breasts, butterflied and pounded thin
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 clove garlic, chopped
• 1/4 cup drÿ white wine
• 1/2 cup chicken broth
• 1 lemon, juice
• 1 teaspoon honeÿ
• 2 tablespoons capers
• 1 tablespoon butter
• salt and pepper to taste
• 1 tablespoon parsleÿ, chopped

Directions

1. Heat the oil and butter in a pan over medium heat.
2. Season the chicken with salt and pepper and frÿ until golden brown, about 2-3 minutes per side and set aside.
3. Add the garlic to the pan and saute until fragrant, about a minute.
4. Add the wine to the pan and deglaze it.
5. Add the broth, lemon juice, honeÿ and capers in the pan and simmer until the liquids have reduced bÿ half, about 2-3 minutes.
6. Stir in the butter, season with salt and pepper, mix in the parsleÿ, return chicken to pan and toss to coat.

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