Chicken Picatta Recipe

2-4 cloves Garlic - pressed or minced fine

1 large Shallot - minced fine

1 cup de-fatted Chicken Stock

1/4 cup White Wine

juice of 1 Lemon

Basil, Oregano, and Pepper to taste

Flour for dusting

1-2 tsp. Olive Oil

1 tblsp. Capers

Dust chicken pieces until well coated. Heat 1 tsp. oil on high and lightly brown chicken on both sides. Do not over cook. Remove and set aside. Lower heat to medium. Add remaining oil and saute garlic and shallot until translucent. Add seasonings and Chicken. Turn up heat to high and add wine. Boil off alcohol and add stock and lemon juice. Reduce until slightly thickened. Add capers if desired and serve.