Chicken Piccata Supreme
4 boneless, skinless chicken breast halves, pounded thin between pieces of plastic wrap
½ cup all-purpose flour (you will not use all of this—it is for dusting the chicken)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
2 teaspoons freshly pressed garlic
½ cup scallions, finely chopped
1 tablespoon freshly squeezed lime juice
¼ cup dry white wine
6 tablespoons (¾ stick) unsalted butter
Dredge the pounded chicken breasts in a mixture of the flour, salt, and pepper. Set aside.
Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. When the oil shimmers, put in two of the chicken breasts and sauté for about 1½ minutes per side, until the outside is nicely browned but the interior of the chicken is s
