Chicken Piccata

Ingredients

3 large skinless, boneless chicken breast halves – cut into 1/2-inch medallions

1/2 cup all-purpose flour

2 tablespoons vegetable oil, or as needed

5 cloves garlic, minced

1 cup low sodium chicken broth

1/2 lemon, thinly sliced

3 tablespoons capers, drained and rinsed

3 tablespoons butter

1/4 cup minced Italian (flat-leaf) parsley

salt and pepper to taste

angle hair pasta

 

Preheat your oven to 200 degrees F

Place a baking dish into the oven to warm.

Season the chicken breast pieces with salt and pepper and put them in flour. Shake off excess flour.

Heat the vegetable oil,  fry the chicken until golden brown on both sides, about 3 minutes per side. continue the cooking of chicken adding oil as needed .

Place the chicken pieces onto the warmed baking dish in the oven. Chicken should be cooked by the time your sauce is finished. 

When finished frying chicken, drain most of the oil from the skillet, leaving a thin coating on t the pan.

Cook and stir the minced garlic in the skillet about 20 seconds.

Pour in the chicken broth.

Scrape and dissolve any brown bits from the bottom of the skillet.

Add  the lemon slices and bring the mixture to a boil.

Turn heat on high to boil water for pasta. When water starts to boil add pasta.

Keep cooking, stirring occasionally, until the sauce reduces about 5 to 8 minutes.

Add the lemon juice and capers, simmer until the sauce is slightly thickened, cook about 5 minutes more.

Drop the butter into the skillet and swirl it into the sauce.

Add the parsley, remove from heat and set aside.

Plate chicken pasta and sauce to your liking.

Enjoy, we do!