Chicken Picatta — Robert St. John

Ingredients

• 1 cup All-purpose flour
• 1 Tbl House seasoning blend (see recipe)
• 8 each – 4 oz. Chicken breasts, butterflied, cut in half and pounded thin
• 2 tsp Kosher salt
• 2 tsp Fresh ground black pepper
• ½ cup Extra virgin olive oil
• 6 Tbl Capers, drained and rough chopped
• 2 Tbl Italian flat-leaf parsley, chopped
• 1 Large lemon, zested (about 1 TB) and juiced (about 2 TB)
• 1 tsp Garlic, minced
• ½ cup Dry white wine
• ¼ cup Chicken stock (see recipe)
• 4 Tbl Unsalted butter, cut into cubes, chilled