HOTLINE: Sunday, May 15

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Sea Life Arizona
Brittney Shipp was live out at Sea Life Arizona celebrating its first year anniversary.  Sea Life Arizona is located inside the Arizona Mills Mall at 5000 S. Arizona Mills Circle in Tempe.  For more information go to www.sealifeus.com

Tips to Keep Kids Brains Active
To contact Laura Moore, you can email her at MooreToLearn@gmail.com

Dr. Art
For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806

Summer Travel Tips
For more information on the summer travel tips given by AAA Arizona go to AAA.com/travel or call 877.934.6222

Wally's Weekly Car Review
For more on Wally Cahill: www.azmotorsportsmania.tv

Sunday's Sweetheart
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit www.azhumane.org.

Chef Dad's Chicken Piccata Recipe
For more information on Chef Dad go to www.chefdad.com

INGREDIENTS:
2 Boneless Skinless Chicken Breasts
1 Cup All Purpose Flour
2 Tbsp. Olive Oil (divided)
6 Tbsp. Butter (divided)
¼ Cup Chardonnay Wine
¼ Cup Chicken Stock
1/3 Cup Lemon Juice
¼ Cup Capers (rinsed & chopped)
Salt & Pepper

COOKING:
1)  Lay your chicken breasts on their side and lightly press down to flatten it just a bit.  Slice lengthwise so you get two long pieces.  Repeat with the other breast for a total of 4 pieces.  Lightly sprinkle with salt and pepper on both sides then press those seasonings in with your hand.  Put flour in a large plastic zipper bag then add the chicken.  Shake vigorously to coat the chicken with the flour.  Remove each piece from the bag and shake off excess flour from each piece.  Set pieces on a plate and set aside.
2)  Heat a large frying pan over medium high heat then add your olive oil plus just 4 of your 6 tablespoons of butter.  When bubbling add all 4 pieces of chicken and fry for 3 minutes per side until golden brown.  Remove from the pan and set on a clean plate while we cook the sauce in that same pan.  Don't clean off that pan as we need those scrapings.
3)  Keep the heat at medium high and now add the wine, chicken stock, lemon juice, remaining 2 Tbsp. of butter and capers.  Use a whisk to mix all the ingredients well.  Once all the ingredients have come to a simmer, lower the heat to medium low then add all the chicken breasts back into the pan.  Cook the chicken in the sauce for a total of 4-5 minutes turning them over once.  While the chicken is cooking in the sauce, taste the sauce to see if it needs any more salt and or pepper.  Put the chicken on your plates and spoon the sauce over the top and serve.

This recipe makes 4 servings.

Cooks Notes: When cooking chicken, always double check that it has cooked all the way thru before serving.  Thicker chicken breasts will take about 1-2 minutes longer to cook properly.  If you don't want to add the wine, simply increase the amount of chicken stock from ¼ cup to ½ cup.