->Piccata 06 <-

3-4 carrots, peeled, quartered, sliced to

2"-

3" lengths

1-2 cups sliced, fresh, mushrooms

salt & pepper

flour 1-2 tablespoons olive oil

1-2 tablespoons butter

2 tablespoons lemon juice

1/2 cup white wine (or vermouth)

2-3 tablespoons capers

Pound out the chicken, pepper both sides well. Dredge in flour.

Saute the breasts in a couple of tablespoons of olive oil. Remove

from pan and save in a warm oven.

Saute the carrots and mushrooms in the butter. Add in the lemon

juice and wine/vermouth and reduce slightly.

After the sauce has started to thicken slightly, add the chicken

to the mixture and stir everything together. Get the chicken coated

well with the sauce.

Add in a couple of tablespoons of drained capers (or more if you

like). Saute some more and serve.