Zone Recipe of the Week

Chicken Picata
For this dish you will need:
1/2 chicken breast butterflied and cut in half
Salt
Pepper
1/4 Cup of flour
1 Tablespoon of butter
2 Tablespoons of Extra Virgin olive oil
1 Cup of white wine
1/4 Cup of fresh lemon juice
2 Tablespoons of drained and rinsed capers
1/8 Cup fresh Italian parsley

Butterfly the half chicken breast by placing your hand over the breast and running your knife through the length of it.  Open it up and cut it in half.  Season both pieces with salt and pepper and dredge them with flour.  Shake off the excess.  Heat the olive oil and butter in a skillet until it begins to sizzle.  Add the chicken and cook 3 minutes on each side.  Remove the chicken from the skillet and add the white wine, lemon juice and capers.  Scrape up all of the brown bits off the bottom of the skillet.  Add the chicken back to the pan and simmer (not boil) for 5 more minutes.  Plate and garnish with torn fresh Italian parsley.  2 oz of chicken and a tablespoon of sauce is one block of protein and fat and 1/2 block of carbs.