Bronze Door in Grosse Pointe Woods offering dinner for two special

Chef Mike’s Chicken Lemon Piccata Served with seasonal vegetables and fingerling potatoes Serves 2 Ingredients: •4 boneless, skinless chicken breasts •salt & pepper •all-purpose flour, for dredging •2 T. butter •2 T. olive oil •2 cups chicken velouté or chicken stock •1 cup dry white wine •1tsp. garlic, chopped •1 whole fresh lemon • 1.5 tsp brined capers •8-7 artichoke hearts, quartered •6-7 basil leaves, chiffonade Directions: 1 Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. 2 In a large skillet over medium high heat, heat 2 tablespoons of olive oil. Add 2 chicken breast into the pan, cook chicken breasts on both sides until golden brown, 3 minutes on each side. Repeat with remaining chicken breasts. 3 Add to pan, butter, capers, garlic and sweat for 20-30 seconds. Deglaze with white wine and reduce liquid for 1 minute. 4 Add chicken Velouté, artichokes and season with salt and pepper. Add juice of 1 fresh lemon. 5 Garnish with fresh basil Serve with seasonal vegetables and fingerling potatoes.