Chicken Piccata with Lemon Madeira Sauce & Capers

6 chicken cutlets
salt & pepper
1/2 cup flour
1/2 tsp paprika
1/4 cup unsalted butter
1-2 Tbsp olive oil
1/4 Madeira (or you can sub another white wine)
1/2 cup chicken stock
3 Tbsp freshly squeezed lemon juice
1 lemon, sliced
3-4 tbsp capers
3 tbsp minced parsley
1 lb linguini, cooked and drained
2 tbsp butter, cold and cut into small cubes

Trim chicken and pound if needed to an even 1/4" thickness. (Luckily for me, the
butcher did this for me!) Season with salt & pepper.
Using a whisk, combine flour and paprika on a plate, then dredge chicken, shaking off
any excess.
Melt 2 tbsp butter with the olive oil over med-high heat. Brown chicken quickly (1-2
min per side) and remove to a plate.
Add 1 tsp of the remaining flour (from dredging) to the pan and combine with
remaining butter-oil mixture. Whisk in Madeira and bring to a boil, scraping any
brown bits from the pan. Add chicken stock and lemon juice, and simmer briefly.
Return chicken to skillet along with lemon sliced and capers. Simmer until chicken is
cooked through. (about 5 minutes.)
Divide linguini among plates and top with chicken. Whisk cold butter into sauce, then
stir in parsley. Pour over chicken & pasta.

Green Beans Parmigano
1/2 cup finely chopped shallot
1 clove garlic, minced
3 tbsp olive oil (I use a Meyer lemon infused for this dish)
1.5 lbs green beans, snapped if needed
1/3- 1/2 cup chicken broth or water
1 tsp rosemary
salt & pepper
1/4 cup freshly shaved parmesan
2 tbsp finely chopped sundried tomatoes (packed in oil, not the dry kind)

In a large heavy skillet (cast iron works great), sauté shallot and garlic in the oil
until tender- about 5 min.
Add green beans, broth (or water), rosemary, salt & pepper. Cook, covered, over med
heat until beans are tender-crisp. Remove lid and cook out any remaining water.
Remove from heat and stir in tomatoes, then top with shaved parmesan just prior to
serving.

Notes: For the beans, I add white pepper instead of black. Also, if you don't want to
add the parmesan and tomatoes, you can wait until they're plated, then sprinkle with
Murray River flake salt. Awesome.

kimberly