Cooking With Team USA | Chicken Picatta


Ingredients
4 thin sliced chicken breasts Salt and fresh ground pepper ½ cup whole wheat flour 7 tablespoons olive oil 3 medium zucchini	1 shallot, diced 2 cloves garlic, diced ½ cup dry white wine ¾ cup chicken broth	Juice of a lemon 1 teaspoon cornstarch 1 tablespoons capers, drained 2 tablespoons chopped fresh parsley
Directions Place flour in a shallow dish or plate. Season the chicken on both sides with salt and pepper. Dredge chicken in flour and shake off excess. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Place chicken in the skillet and cook for 3 minutes per side until browned. Transfer to a plate and cover with foil. Turn down heat to medium. Add remaining 2 tablespoon olive oil. Add shallot, garlic and cook until soften about 1 minute. Add the wine, broth and lemon juice, bring to a simmer and cook for 1 minute. In a small bowl, mix cornstarch with 1 tablespoon water. Whisk into pan, bring to a simmer and let thicken. Mix in capers, parsley, zucchini and cook for 2 to 3 more minutes until the zucchini is slightly tender. Taste and adjust seasoning with salt and pepper if needed. Divide the zucchini “pasta” between 4 plates. Place chicken on top of zucchini and pour the sauce over each.