Chicken Piccata with Tomato Salad

         Last time I was at my grandparent's house in Ohio, me and my grandma made an amazing dish, that I later found out was called Chicken Piccata.  It just so happens that Cuisine at Home (a food magazine I get) featured Chicken Piccata this month, so what else could I do other than make it?

Chicken Piccata:

  Ingredients:
    Piccata 

• 5 chicken breasts
• 1 cup flour
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup dry white wine 
• 2 teaspoons crushed garlic
• 1 cup chicken broth
• 3 tablespoons fresh lemon juice
• 3 tablespoons drained capers
• 2 tablespoons butter
• lemon slices from 2 lemons

    Tomato Salad

• 3 large tomatoes
• 1 cup small mozzarella balls
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 3 tablespoons basil leaves, sliced
• salt and pepper

  Instructions:

1. Cover chicken breasts with plastic wrap and pound chicken flat with a meat tenderizer (I  had to slice mine in half width-wise):
   
2. Whisk flour salt and pepper together in a shallow bowl (a pie pan works well)
3. Coat each chicken breast in the flour and place in a large medium high heat cast iron or non stick pan:
   
4. Cook on each side for about seven minutes, or until fully cooked and slightly brown:
   
5. Remove from pan and place on a plate.  Deglaze pan with white wine and add garlic  
6. Bring wine to a boil, then add chicken broth, lemon juice, and capers and let it boil
7. Place chicken back in pan and cook for one minute on each side.  Remove from pan and place on plates to serve
8. Add butter and lemon slices to sauce then turn off pan immediately so the sauce doesn't get bitter from the lemons:
   
9. Pour sauce over each chicken breast
10. Mean while, dice the tomatoes and combine in a large bowl with mozzarella, balsamic, olive oil, and salt and pepper to taste, enjoy!