recipe from a friend

chicken piccata over lemon rice

~thinly sliced chicken breast (or veal). you can tenderize to flatten more if you want/have time, but i broke my tenderizer so i don't, haha
~butter & olive oil for cooking, heat in a wide-bottomed skillet to a gentle heat, appx 1-2TSP of each.
~1 egg, beaten with a bit of water
~cornstarch or flour for dusting, salted and peppered
~1 lemon, zested and juiced. add the zest and a bit of the juice to the rice while it cooks, also add some butter
~hot rice as mentioned above
~white wine
~chckn stock/broth
~capers (optional)

heat the oil/butter mix, dredge the chck in your cornstarch and then in the egg. gently saute chicken for several minutes on each side, depending on the thickness, then remove from pan when *almost just* cooked thru. deglaze the pan with a few TBSP each of stock, wine, and lemon... in several stages, reducing between each stage. add the chkn back in, add capers if you're using them, cover, turn off the heat. the residual heat will finish the last bit of cooking, and you may want to turn the breasts over once or twice to sauce them up a bit. you can throw in some fresh herbs at this point if you want, i put a sage leaf on each breast and it was delicious.

serve over hot rice with veggies! i eat my kids' capers ;)