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CHICKEN PICCATA WITH ITALIAN ROASTED POTATOES

INGREDIENTS:
-1 PACKAGE BONELESS THIN SLICED CHICKEN BREASTS
-FLOUR
-OLIVE OIL
-5 TBSP BUTTER (DIVIDED)
-SALT/PEPPER
-1/2 CUP WHITE WINE
-1 1/2 CUP CHICKEN BROTH
-2 LARGE LEMONs
-1 SMALL JAR CAPERS
-FRESH PARSLEY
-1/2 LB GOLDEN BABY POTATOES
-ITALIAN SEASONING
-GARLIC POWDER
-ONION POWDER
-PAPRIKA 

INSTRUCTIONS:
1. Put flour into a medium bowl and season with salt and pepper. Dredge chicken in flour.
2. Heat a large skillet with a few tablespoons of olive oil over medium high heat. Add the chicken and cook for 5-6 minutes on each side until golden brown. Remove chicken and set aside.
3. Deglaze pan with white wine and scrape all the browned chicken bits off the bottom of the pan. Add the chicken broth and juice from lemons. Let sauce reduce to half or less. Add 1/4 cup of capers and 4 tablespoons butter. Add chicken back into pan and reheat for about 1-2 minutes. Sprinkle with fresh parsley.

FOR POTATOES:
1. Preheat over to 400 degrees. Coat a large baking sheet with non-stick cooking spray. Wash and cut potatoes into quarters.
2. Drizzle potatoes with olive oil and toss to coat. Season with even amounts of Italian seasoning, garlic powder, onion powder, paprika, salt and pepper (season generously). 
3. Bake for 25-30 minutes. Take 1 tablespoon of butter and break it into small chunks. Take potatoes out of the oven and sprinkle pieces of butter on top. Toss and bake again for additional 10 minutes until completely soft on the inside. Turn off oven and broil on high for just a few minutes until potatoes are crispy and browned.

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