Chicken PiccataIngredients:2 boneless, skinless chicken breasts1 cup flour4 oz. vegetable oil, divided10 oz. pasta or rice, cooked according to directions1 tablespoon minced garlic1 tablespoon minced shallots1 tablespoon capers8 oz. dry white wine (Chablis recommended)1 oz. lemon juice6 pats butter, softenedDirections:Dredge chicken breasts in flour, shake off excess. Put in hot sautÃ© panwith 3 oz. oil. Sear chicken on both sides then bake in 350Â° to finish.While the chicken is baking, you can now start the sauce. In a smallsaucepan, heat 1 oz. of oil, add garlic, shallots, and capers until thegarlic aromatizes. Next add wine and lemon juice and let simmer untilreduced by two-thirds. When sauce is reduced, remove from heat and stir insoft butter. Pour sauce over rice or pasta and chicken and serve.