The Playwright's Chicken Piccata

5 oz. boneless, skinless chicken breast

1/2 c. all-purpose flour

Salt and pepper, to taste

2 T. extra-virgin olive oil

1/2 t. chopped fresh garlic

1 t. white wine

1 t. lemon juice

1/4 c. chicken broth

1 t. capers

1 chopped fresh tomato

8 oz. penne pasta, cooked and drained

Shredded basil, for garnish

Dredge the chicken pieces in the flour and sprinkle with salt and pepper. In a saute pan, heat the olive oil and garlic over medium heat.

Add the chicken pieces. Lightly saute on both sides until golden. Remove the chicken from the pan (it won't be cooked through yet).

Deglaze the pan by adding the white wine and lemon juice, then stirring up any brown bits from the bottom of the pan.

Add the chicken broth and return the chicken to the pan. Cook for 3-4 minutes or until the chicken is cooked through.

Add the capers and chopped tomatoes. Season with salt and pepper, and continue cooking for about 20 seconds.

Serve over pasta, garnished with the shredded basil.

Makes 1 serving.

Boston, MA.