Recipe for Chicken Piccata with Cauliflower 
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Yield:
1
Ingredients:
Amount Ingredient
2 tbl extra-virgin olive oil
8 x (2-ounce) slices skinless, boneless chicken breasts
All-purpose flour, for coating
4 tbl ( 1/2 stick) unsalted butter, at room temperature
2 tbl capers, rinsed
2 x navel oranges, peeled and sectioned, juice reserved (if substituting
another type of orange, be sure to remove seeds)
1 cup cauliflower florets, blanched
1/2 cup small croutons cut from baguette or other fresh bread, brushed with
clarified butter (about 2 tablespoons) and toasted
Instructions:
Instructions: Coarse salt and freshly ground black pepper to taste

Heat 1 tablespoon olive oil in a 12 inch saute pan over medium-high heat.

Coat chicken with flour, shaking off excess. In a single layer, saute 4 pieces for about 4 minutes on each side, until cooked through. Remove and repeat with remaining oil and chicken. Keep cooked chicken warm in a slow oven along with 4 plates.

Heat butter in a 10 inch saute pan over high heat until it browns. Add capers, orange sections and juice, cauliflower, croutons and sage. Add salt and pepper to taste and heat through for 1 minute.

Place 2 pieces of chicken in center of each of 4 dinner plates. Drizzle sauce over and around chicken.

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