Hi, I’m Amy Riola. Today I’m working in the kitchen at Silertab in Arlington, Virginia. And I’m making citrus chicken breast with phenol, capers, and pie nuts. We’re going to first sauté our chicken breasts in lemon juice, capers, pie nuts and a little bit of chicken stock. Then we’ll remove them from our pan. Add our phenol and return our chicken breasts to the pan and let everything simmer together. The tools which we’ll need today are large, wide skillet with a lid, tongs, a wooden spoon, and a serving plate. The ingredients which we’ll need today are 2 tablespoons of extra virgin olive oil, 2 boneless chicken breasts which have been sliced in half widthwise and pounded thin, 2 heads of phenol quartered and roughly chopped, 2 cups of reduced sodium chicken stock, 2 teaspoons of capers which have been rinsed and drained, the zest of one lemon, ½ cup of freshly squeezed lemon juice, coushure salt to taste, freshly ground pepper, 2 tablespoons of raisins, and 2 tablespoons of pie nuts. It’s always important to remember safety. Today we’re going to be working with hot temperatures and knives. So it’s to keep children supervised. I’m a cookbook author, cooking instructor, food history lecturer, and restaurant consultant based in Washington, D.C. area. The recipe which I’m going to be making today is from my cookbook entitled The Mediterranean Diabetes Cookbook. So let’s get started making our citrus chicken breast with phenol, capers, and pie nuts.