Chicken PicattaYield 4 Servings

4 Ea Boneless Skinless Chicken Breast halves, 6 oz 4 Oz White Wine1/2 Cup AP Flour 2 Oz Fresh Lemon Juice1/2 Oz Butter 4 Oz Butter, cubed1/2 Oz Olive Oil 1 Tbsp Capers, drained1/4 Cup Finely Minced Shallots 1 Ea Lemon, thinly sliced4 Ea Garlic Cloves, thinly sliced TT Salt and PepperAs Needed Fresh Parsley, Chopped

Place each chicken breast between 2 pieces of plastic and pound to an even 1/2" thickness. Dredge in seasoned flour and sauté in olive oil and butter until done, about 4 minutes per side. Remove from pan and keep warm.

Add shallots to pan and sauté 3 minutes, add garlic and sauté 1 minute more. Deglaze with wine and lemon juice, reduce by half and stir in capers. Whisk in butter off heat to form an emulsion and serve over chicken. Garnish with lemon slices and chopped parsley.

Fresh PastaYield 1 Pound

4 Ea Large Eggs 1 Tsp Olive Oil3/4 Tsp Salt10 Oz Bread Flour

Combine flour and salt in a mixing bowl, make a well. To the well, add olive oil and eggs. Knead by hand until dough forms a soft, pliant ball. Cover and allow to rest for 20 - 30 minutes.Roll and cut into desired shapes with pasta machine.

Tomato SauceYield 2 1/2 Quarts

8 Oz Onion, small dice 1 Tbsp Fresh Oregano4 Oz Carrot, small dice 2 Tsp Fresh Thyme1 Tbsp Minced Garlic 1 Tsp Salt2 Oz Olive Oil 1/2 Tsp Pepper7 # Tomato Concassee 1/2 Oz Fresh Basil, chopped

Sweat onion, carrot and garlic until tender.

Add tomato concassee, oregano and thyme. Simmer for approximately one hour or until the desired consistency is reached.

Puree sauce using an immersion blender or a food mill.

Adjust seasonings and add the basil.