Chicken Piccata

Ingredients:

•  1 pound boneless, skinless chicken breasts, cut crosswise in half

• Kosher salt and freshly ground black pepper, to taste

• 4 tablespoons unsalted butter, divided

• 2 cloves garlic, minced

• 1/4 cup diced shallots

• 3/4 cup chicken broth

• 1/4 cup dry white wine

• Juice of 1 lemon

• 1/2 cup heavy cream

• 1/4 cup capers, drained

• 2 tablespoons chopped fresh parsley leaves

Directions:

 Season chicken with salt and pepper, to taste. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers. Serve immediately with your favorite pasta or rice.

Garnish with parsley, if desired.