Chicken Piccata with Pine Nuts and Capers

From Florence Henderson's Short-Cut Cooking, Morrow

This dish is a perfect example of combining your pantry staples, using what's on hand, and adapting and substituting. Piccata is traditionally made with veal -- and it's delicious. But most people have chicken in the freezer or the refrigerator, since it's generally less expensive. You can also substitute turkey or pork, and for vegetarians, this dish can be made with portobello mushrooms or thin slices of eggplant instead of the chicken.

1. In a small bowl, mix together the milk and eggs.
2. Place the flour in another dish, season with salt and pepper to taste
3. Dip the chicken pieces into the milk mixture and then into the flour mixture. Coat each piece well. Shake off the excess.
4. In a large, shallow skillet over medium-high heat, heat 2 tablespoons of the butter and all of the vegetable oil.
5. Add the coated chicken pieces to the hot skillet and cook until the chicken is no longer pink on the inside, about 4 minutes on each side.
6. Remove the chicken from the pan and drain it on paper towels. Set it aside and keep warm.
7. Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the pan drippings. Stir in the lemon juice, wine, and garlic. Stir well. Cook for 2 to 3 minutes.
8. Add the capers and parsley. Cook, stirring, for about 1 minute.
9. To serve, place a serving of pasta on each plate and top with a breast. Spoon sauce over each and sprinkle with pine nuts. Serve immediately.

Serves 4