Chicken Piccata

I was browsing the many blogs that I love to read for some chicken recipes since I was getting bored with the same old chicken we always have. I found this recipe for Chicken Piccata at For the Love of Cooking. I had everything on hand, except I just needed to get one more lemon. This was great because we are really trying to cut back on our groceries and cook from the pantry this month.

This meal was really easy and delicious! It had a wonderful fresh, light flavor and the chicken was perfectly moist. I really loved the method of the pan searing and then foil tenting to retain the moisture and heat. This would also be a great meal to serve to company because of the gorgeous presentation. The only two things I changed were to reduce the amount of flour that you dust on the chicken. I probably only used about a 1-2 tablespoons, because I was trying to keep it on the healthier side. I also just used the cooking spray and left out the additional olive oil for the pan. It was still so delicious!

Chicken Piccata
Source: For the Love of Cooking original recipe from Cuisine at Home Magazine

Ingredients:
2 boneless, skinless chicken breasts, cut into cutlets
Sea salt and freshly cracked pepper, to taste
1 to 2 tbsp. flour
Nonstick spray
3/4 cup of chicken broth
2 cloves of garlic, minced
2-3 tbsp fresh lemon juice
1 tbsp capers, drained and rinsed
1-2 tbsp butter
Fresh lemon slices
Fresh parsley, chopped (optional)

Directions:

Halve the chicken breasts lengthwise. Place each half in between two pieces of saran wrap then pound until each cutlet is 1/4 inch thick.

Sprinkle the cutlets evenly with sea salt and freshly cracked pepper, to taste. Dust with flour. Spray a large skillet with cooking spray then heat over medium high. Sauté the cutlets for 2-3 minutes on one side then flip over and sauté for 2 minutes with the pan covered (to keep the cutlets moist). Transfer cutlets to a platter and cover with a tin foil tent.

Place the garlic in the skillet, stirring constantly for 1 minute. Add the chicken broth, capers, and lemon juice, and cook the sauce for 2 minutes, until reduced. Add the butter, lemon slices, and fresh parsley to the sauce then pour over the cutlets and serve.