Spicy Chicken Piccata A La "Tica"

Mix flour, salt, pepper, garlic powder, some lemon zest in bowl.

Dip chicken in milk, then dust each cutlet in flour. (coating each well)

In pan, medium heat add extra virgin olive oil and 1/4 - 1/2 stick of butter.

Add floured cutlets to brown, turning gently on each side about 5 minutes.

Remove chicken cutlets, place onto a plate.

In same pan with drippings, add 2 tablespoons of olive oil and 1/4 stick of butter. Saute sliced mushrooms, shallots & garlic until softened, (Optional add chopped jalapeno to jazz it up a bit).

Whisk in 2 tbsp of flour to make a rue adding slowly 1/2 cup white wine to de-glaze pan drippings...add 1/2 cup fresh lemon juice, fresh parsley and capers. Add salt to taste and fresh black pepper.

Stir until comes to a rich but not too thick consistency. If is too thick, add more wine or chicken broth or 1/4 cup milk whichever you prefer. Milk gives creamier taste. Add chicken into sauce for a few minutes on each side, turning gently.

Boil Linguine to al dente...toss with a little sauce.

Plate Linguine and place 1 filet on top. Garnish with Fresh parsley, 2 tbsp of finely chopped tomatoes & lemon zest to top. Add lemon slices on the side.

Perfect with fresh asparagus spears, Broccoli or fresh pea pods on the side, drizzling with some melted fresh squeezed lemon & butter.

Add a fresh leafy salad w/fresh sliced strawberries, chopped walnuts and feta cheese, tossed lightly with a homemade balsamic-olive oil- lemon vinaigrette.

Add a crusty loaf of french or Italian bread & a chilled glass of chardonnay or Chablis wine.

Finish with a fresh palette of 1 small scoop of strawberry and lemon sorbet, fresh sliced strawberries, 1 chocolate biscotti & a dollop of cool whip and sprinkled lemon zest & mint leaf!

Aahh...Refreshing!

Bona petite!