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Chicken Piccata

Yield: 4
INGREDIENTS	OUNCES	STANDARD
Vegetable or canola oil	0.5	1 Tbsp
Chicken breast – pounded evenly	24	1 1/2 pounds
Salt	0.5	1 Tbsp
Pepper – black	0.25	1/2 Tbsp
Flour	6	3/4 cup
Italian herb culinary blend	1	2 Tbsp
Lemon juice	1	2 Tbsp
Capers	1.5	3 Tbsp
DFA Speed Scratch Cream Sauce	32	4 cups
Parmesan cheese	4	1/2 cup

Heat oil a large sauté pan over medium-high heat.
Season chicken breasts with salt and pepper. Dredge with flour.
Sauté chicken breasts on each side until well-browned and cooked to an internal temperature of 165 F. Remove chicken from pan to rest.
Add the Italian herb culinary blend, lemon juice and capers to the pan, scraping the fond from the pan.
Add DFA Speed Scratch Cream Sauce and Parmesan cheese to the pan and stir to combine ingredients. Add chicken back to pan to coat well. Plate chicken with sauce on separate plates.