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Italian Herb Chicken Piccata with Lemon Pasta Primavera

Serves 4 (Recipe for Lemon Pasta Primavera follows.)

4 large chicken breasts
2 tablespoons olive oil
Zest and juice of one small lemon
1/3 cup white wine
½ cup chicken stock
Salt and pepper to season
2 tablespoons capers (optional)
2 tablespoons butter
1 small shallot minced
1 clove garlic minced
Egg wash (2 egg + 2 tablespoons water beaten together)
Canola oil for frying

For the chicken coating, sift together:
2 cups flour
1 tsp coarsely ground black pepper
1 tsp salt
1 tsp onion powder
2 tsp ground thyme
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon ground sage

Lay the chicken breasts flat on a cutting board and using a sharp knife cut the breasts in half horizontally creating two thin pieces from each piece of chicken. Season the chicken with salt and pepper, dip in egg wash then dredge the pieces in the dry coating mixture. (NOTE: Store any leftover coating mix in an airtight container in the freezer for next time.)

Heat a ½ inch of oil in a large heavy bottom skillet. Fry the chicken pieces for a few minutes on each side until golden brown. When cooked, drain the chicken on a wire rack and hold in a 200 degree oven while preparing the sauce.

In a small sauté pan, heat the olive oil over medium heat. Add the minced garlic and shallots and cook for a minute or two. Add the white wine and cook for another minute. Add the lemon zest, juice, and chicken stock. Boil gently to reduce the volume of the liquid by about half. Whisk in the butter and add the capers (optional). Spoon sauce over the cooked chicken breasts and serve.

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