CHICKEN PICCATA

Ingredients:

1/2 (5 pc)	kg	MAGNOLIA CHICKEN STATION BREAST FILLETS
2	tbsp	Parmesan cheese
1/3	cup	MAGNOLIA ALL PURPOSE FLOUR
1	tsp	iodized fine salt
1/2	tsp	pepper
1/2	cup	olive oil
4	tbsp	MAGNOLIA GOLD BUTTER SALTED
1/4	cup	chicken stock
1/2	cup	white wine
1	tbsp	lemon juice
1/8	cup	capers
1/4	cup	chopped parsley

Procedure:

Cut chicken meat horizontally but not entirely so that it opens like a book. Set aside.
Combine flour, Parmesan cheese, salt and pepper. Dredge chicken in the flour mixture and shake off any excess.
Heat olive oil and 1/4 cup butter in a pan. Pan-fry chicken until golden brown. Remove from pan.
Add remaining butter, stock, white wine, lemon juice and capers. Simmer until sauce is reduced to half.
Arrange chicken pieces on a platter. Pour sauce over and garnish with parsley.

Makes 5 servings.

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