Becci's Chicken Piccata

Ingredients

• 1 1/2 lbs chicken tenders

• 1 cup flour

• 1 lemon zested

• 2 tablespoons olive oil more as needed

• salt & pepper to taste

• 1/2 cup Parmesan cheese grated divided in half

Sauce

• 1/2 cup butter divided in half

• 1 1/2 tablespoons flour

• 1/2 cup chicken broth

• 1/2 cup sour cream

• 1 lemon juiced

• 1/2 cup white wine

• 1/4 cup chicken stock

• 1/8 cup tablespoons capers drained

• 2 tablespoons fresh parsley chopped

• 1 cup sliced mushrooms

• 1 cup sliced onion

Instructions

• Combine the flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture

• Heat olive oil over medium high heat and cook chicken about 3-4 minutes per side or until just until lightly browned on both sides. Cook in batches if you cannot fit into pan. Remove from pan and place in a dish to keep warm.

• In the same pan, melt 1/4 cup butter and add onions and mushrooms. sauté till tender and remove from pan, add to dish holding chicken.

• In the same pan, melt the rest of the butter and add the flour whisking to combine and creating a roux. Gradually stir in chicken broth whisking after each addition until smooth.

• Add lemon juice, white wine, and capers. Simmer 3 minutes, whisking occasionally.

• reduce heat to low and stir in sour cream

• Add the onions, mushrooms and chicken tenders back to pan, sprinkle with half the Parmesan and simmer 5-10 minutes covered or until chicken is cooked through (165 internal temp). Stir in parsley and serve over angel hair pasta.

• Sprinkle with Parmesan and more fresh parsley