Chicken Piccata with Rice Pilaf

This is one of my daughter's favorite meals.  She asks me to make it at LEAST once a week.  She will eat it and it is easy so I am happy to oblige as many times as I can without giving my husband what he calls "the chicken cord on blues."

Ingredients:

4 thin sliced chicken breasts

Flour for dredging

1/2 cup white wine

1/2 chicken stock

Juice of 1 lemon

1 tbsp chopped flat leaf parsley

1 tbsp cold salted butter

Olive oil

Salt and pepper

Heat a large sauté pan over medium heat. Add enough olive oil to coat the bottom, about 2 tbsp.  Season chicken with salt and pepper and then dredge in flour. Sauté chicken in the hot olive oil until cooked through 3-5 minutes per side. Remove chicken from the pan and tent to keep warm. In the same pan, add wine and reduce by half, about 3 minutes. Add in chicken stock and reduce again to thicken, about 3 minutes.  Add in the juice of a lemon and allow to cook to combine about 30 seconds. Remove pan from heat, add parsley and butter swirling butter to melt and thicken sauce. 

For Rice Pilaf

1 cup long grain white rice

1 3/4 cup chicken broth

1 tbsp butter

1 tbsp olive oil

3 scallions thinly sliced

1/2 tsp salt

Pepper to taste

Melt butter with olive oil in a pot. Add in rice and sauté stirring until rice is lightly browned. Add in chicken stock, bring to a boil and reduce to a simmer. Cook for 15 minutes. Remove rice from heat, add in sliced scallions and pepper to taste. Stir in with a fork to fluff. Allow to sit for 5 minutes and then serve.