CHEF JEFF — ONE BYTE AT A TIME: Chicken Piccata

This tasty-looking dish comes from Special Fork (www.specialfork.com), a free mobile web recipe app site.

Chicken Piccata

2 tablespoons freshly squeezed lemon juice

1 tablespoon capers

1 tablespoon fresh parsley, chopped plus more for garnish

2 boneless, skinless chicken breast halves, about ¾ pounds

¼ cup all-purpose flour

2 tablespoons butter, divided

In small bowl stir together lemon juice, capers, parsley. Put breasts in zip-top plastic bag or between 2 sheets of plastic wrap; pound into ¼-inch thickness. Dredge chicken in flour, patting off any excess. In large nonstick skillet over medium heat, warm 1 tablespoon of butter until melted. Add chicken to pan, sauteing until golden, about 3 minutes per side. Remove to dinner plates. Reduce heat to low; add remaining tablespoon butter to pan. Stir until melted; add lemon juice mixture, continuing to stir until hot. Spoon sauce over each chicken. Serve immediately.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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