Chicken Picatta

4 Chicken Breasts

Flour, Salt&Pepper to Dredge

Olive oil

5 cloves garlic sliced very thin

1 cup dry white wine

1 cup chicken stock

5T butter

20 fresh basil leaves sliced chiffonade 

(in thin strips)

1/4 cup capers

Zest of one lemon

Juice of one lemon

Clean Chicken Breasts, lay flat and slice to 

a thin scallopini, pound out a little flatter 1/3 inch

or so, dredge in flour and saute on med hi heat. Two at a time.  Turn once cook 80 % add 1 T butter,  when melted stir in 1/4th garlic, deglaze with 1/5 cup white wine, flambe if you like, add 1/5 cup stock. Remove to a platter get everything out of the pan. Repeat 4 times. Return everything to the pan bring up the heat add last wine, stock, T butter, capers, lemon juice, and lemon zest, basil, heat through and serve over rissoto.