BRAVIUM Chardonnay Food Pairing Recipe CHICKEN PICATTA Featured Cook – Elaine Wong Derek’s Friend and Former Co-Worker at Cascade Cook’s Story “My recipe for Chicken Piccata is one of my “go to” recipes when I want to impress a date. Cooking with your date/ significant other is a fun way to get to know one another and at the same time get a tasty reward for your efforts.” Directions Preheat your oven to 400 degrees F. Line a sheet pan with parchment paper. Place each chicken breast between 2 sheets of plastic wrap and pound to approximately 1/4-inch thick. Sprinkle both sides with salt and pepper. Combine flour, salt, and pepper in a shallow plate. In a second plate, beat the eggs and water together. Lastly, place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, dip in the egg and end with the bread crumbs. Heat 4 tablespoons of olive oil in a large saute pan over medium heat. Add the chicken breasts and cook for about 3 minutes on each side until browned. Place on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce. For the sauce, over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, capers, wine, lemon zest, salt, and pepper. Boil over high heat until reduced in half - about 3 minutes. Remove the pan from heat and add the remaining 2 tablespoons of butter and mix. Serve 1 chicken breast on each plate. Spoon on the sauce and garnish with a sprinkling of fresh parsley. www.bravium.com Ingredients 2 skinless, boneless chicken breasts 1 cup all-purpose flour 2 large eggs 2 tablespoons water Salt and Pepper 4 tablespoons Olive Oil 1 cup Italian dry bread crumbs 3 tablespoons unsalted butter, room temperature, divided 1/3 cup freshly squeezed lemon juice approximately 2 lemons 1/4 cup brined capers, rinsed Zest from 2 lemons 1/2 cup dry white wine [Bravium] Chopped fresh parsley leaves, for serving