Cannes Chicken (Chicken Piccata)

Directions

1. In a large bowl, season the flour with salt and white pepper. Heat two tablespoons of Fustini&rsquo,s olive oil and two tablespoons of butter in a large sauté, pan over medium-high heat. When the butter is melted, dredge the chicken cutlets in the seasoned flour, shake off any excess, and place in the hot oil. Sauté, on one side for 3 to 4 minutes then turn over, add an additional tablespoon of olive oil if needed and sauté, for an additional 3 to 4 minutes or until done. Remove the chicken cutlets from the hot pan to a serving plate.
2. Wipe the pan clean with a paper towel. Return to the heat and add one tablespoon of olive oil and one tablespoon of butter. Add the shallots and sauté, for 15 seconds. Add the capers and a few lemon slices and sauté, for another 30 seconds. Add the Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar, remove from the heat and swirl to combine. Pour the sauce over the chicken and serve.