Chicken Picatta

This is a Good Things Utah recipe Chicken Picatta Serves 2 INGREDIENTS: 2 (Six Ounce) Boneless Skinless Chicken Breasts pinch Kosher salt pinch Black pepper ¼ C. Flour, for dredging 2 Tbs. Oil, for frying 2 Tbs. Butter 2 oz. White Wine (optional) 8 oz. Chicken Stock 4 Tbs. Capers, rinsed 3 Slow roasted tomatoes 1 Tbs. Lemon Juice 1 Tbs. Fresh Oregano, roughly chopped METHOD: · Pound chicken breasts flat so that they cook fast and evenly. · salt and pepper · Dredge chicken in flour and shake off excess. · Heat oil in a stainless steel pan. · On medium-high heat brown chicken smooth-side down first, until golden, then flip. · Add wine and chicken stock to pan and begin to reduce. · Add butter, lemon, and capers. Reduce sauce until thick and chicken is fully cooked. · Finish with slow roasted tomatoes and fresh oregano.