CHICKEN PICCATA

Chicken has never been my favorite meal, but this is one meal that I really enjoy. It’s lemony with a hint of garlic, and when served on pasta (something I DO enjoy), it is delicious!

Not only is this a delicious meal, it is quick and easy to make. It’s great for those nights when you are too tired to put in a lot of effort, but it is also good enough that you could prepare it for guests.

INGREDIENTS
2 large chicken breasts, cut in half horizontally and pounded to an equal thickness
1/4 cup all-purpose flour
1/4 teaspoon Italian seasoning
salt and pepper, to taste
1 cup chicken stock
Juice of 2 lemons
1/4 cup capers
1/2 teaspoon garlic, minced
3/4 cup heavy cream

In a shallow dish, mix the flour and Italian seasoning. Set aside.

Sprinkle both sides of the chicken breast with salt and pepper. Dredge in the flour mixture and shake off the excess flour.

In a large saute pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Place the chicken pieces in the pan and saute for 3-4 minutes on each side just until they are golden brown and the chicken is cooked through. Remove from the pan and set aside.

Mix the chicken stock, lemon juice, heavy cream, and capers in a bowl. Add this to the pan that that chicken was cooked in. Bring to a boil, then reduce the heat to a medium-low. Allow this to simmer for 4-5 minutes so that it begins to reduce. Check your seasonings and adjust accordingly. Return the chicken to the sauce and continue to simmer for another 4-5 minutes.

I served this over angel hair pasta, but it would be delicious over creamed or sauteed spinach.