Tuesday, September 8, 2009

Chicken Piccata with Hot-Sweet Mustard-Lime Sauce

1 tablespoon herbes de Provence
1/4 teaspoon kosher salt
1/4 teaspoon crushed black pepper
1 tablespoon flour
4 medium chicken breasts
2 tablespoons extra-virgin olive oil
2 tablespoons chopped shallots
2 tablespoons fresh lime juice
1/3 cup white wine
2 teaspoons hot-sweet mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 1/2 teaspoons drained capers
2 tablespoons chopped fresh chives

Pound chicken breasts to even 1/2 inch thickness. Sprinkle evenly with herbes de provence, salt, and flour.

In a small bowl, whisk together lime juice, mustard, wine, Worcestershire, hot sauce, and capers.

Heat oil in a large skillet over medium heat. Add shallots and chicken, saute for 3 minutes. Turn chicken, add juice mixture, and saute for an additional 2 minutes or until done. Remove chicken and keep warm. Simmer the sauce for an additional minute.

Serve sauce over chicken.

--Adapted from Wine Lovers Cookbook

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