CHICKEN PICCATA

2 skinless and boneless chicken breasts
Sea Salt
Pepper, freshly ground
1/2 cup all-purpose flour
3 tablespoons extra-virgin olive oil
1 lemon (preferably Meyer lemon) sliced
1/3 cup fresh lemon juice (Meyer lemon)
1/2 cup dry white wine
4 tablespoons parmesan cheese
Basil, freshly chopped for garnish

Pound chicken breasts to make them thin, then season with salt and pepper. Dredge them in the flour and shake off excess.  In a medium skillet, heat olive oil and sauté on one side (about 3 minutes) until browned.

Turn and add lemon slices in order for them to caramelize and add flavor to the pan. Remove cooked chicken and lemon slices from the pan. Deglaze the pan with lemon juice and wine and scrape the browned bits and simmer until it becomes a sauce consistency.

Serve with pasta and grate parmesan cheese over it.  Garnish with basil and “la”! A simple, easy, inexpensive weeknight dish or one for entertaining as well.

*Would be great with that Homemade Lemon Pasta found on the Diehl Dish blog.