Salmon or Chicken Piccata

Salmon or Chicken Piccata
​Ingredients

• 3 salmon fillets or 3 chicken breasts cut into 1/2 inch medallions
• salt and pepper & flour (to dredge salmon)
• 4 Tbs butter
• 1 Tbs olive oil
• 4 garlic cloves minced
• 1/2 cup white wine
• 1 cup chicken broth
• 1 tsp cornstarch
• 1/4 cup Tbs lemon juice
• 3 or 4 oz jar capers rinsed 
• 1/2 cup heavy cream

Directions

1. Season both sides of chicken or salmon medallions with salt and pepper, then dredge in flour 
2. Add olive oil and 2 Tbs butter to a large skillet and melt over medium-high heat
3. Add the salmon or chicken and sauté for 4 minutes on each side
4. Transfer to bowl or pan and set aside
5. Add remaining butter to pan and melt 
6. Add the garlic & sauté for a minute
7. Add wine and bring to a boil scraping bottom of the pan.
8. Cook until liquid almost evaporates, stirring occasionally 
9. Add chicken broth, lemon juice, capers and bring to a boil 

10. Mix 1 tsp cornstarch with 2 Tbs of the broth, then stir into the pan
11. Cook for 1 minute more then turn off heat
12. Stir in the cream, then pour over salmon or chicken

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