Chicken Peccata
                            (from America's Test Kitchen)


2 large lemons
4 boneless, skinless chicken breasts
½ cup flour
4 tbsp vegetable oil
1 shallot minced
1 cup chicken stock
2 tsp capers, drained
3 tbsp butter, softened
2 tbsp; minced Italian parsley


1. Cut each breast in half crosswise, then in half again horizontally to create cutlets of similar thickness. Pound chicken out between plastic wrap to ½". Toss with salt and pepper, set aside for 15 minutes.

2. Dredge lightly in flour (shake off) and sauté 2-3 minutes each side in skillet. Set aside.

3. Halve lemon twice (into quarters) keeping zest, pith and inside. Cut crosswise into ¼" slices. Toss in skillet for a couple of minutes (not too hot). Simmer cutlets in sauce for 4 minutes, then remove. With stock deglaze pan and add butter to make pan sauce reducing to consistency of cream. Add in capers and parsley.

4. Spoon sauce over cutlets and serve.