*Chicken Piccata
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Chicken Piccata

•    4 (6-ounce) skinless, boneless chicken breast halves
•    2 ounces all-purpose flour, divided (about 1/2 cup)
•    1/2 teaspoon salt
•    1/4 teaspoon freshly ground black pepper
•    2 1/2 tablespoons butter, divided
•    2 tablespoons olive oil, divided
•    1/4 cup finely chopped shallots
•    4 medium garlic cloves, thinly sliced
•    1/2 cup dry white wine
•    3/4 cup fat-free, lower-sodium chicken broth, divided
•    2 tablespoons fresh lemon juice
•    1 1/2 tablespoons capers, rinsed
•    3 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish.
Sprinkle both sides of chicken evenly with salt and pepper.
Dredge chicken in flour in shallow dish; shake off excess.
Melt 1 tablespoon butter in a large skillet over medium-high heat.
Add 1 tablespoon oil to pan; swirl to coat.
Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.

Heat remaining 1 tablespoon oil in pan; swirl to coat.
Add shallots to pan; sauté 3 minutes, stirring frequently.
Add garlic; sauté 1 minute, stirring constantly.
Add wine; bring to a boil, scraping pan to loosen browned bits.
Cook until liquid almost evaporates, stirring occasionally.
Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth.
Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes).
Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.
Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers.
Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce.
Sprinkle each serving with about 2 teaspoons parsley. 

Serve with mashed potatoes or spaghetti.

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