Recipe: Chicken Piccata

I was never much into Chicken Piccata.  This is likely due to restaurants making this dish too tangy for my taste.  This past year, my boyfriend asked that I make this for him.  The beauty in being a home cook is that you can control the taste of a dish to your liking.  This is one of my go to dinner entrees now since the boyfriend loves it.  Without further ado, here is my less tangy version of Chicken Piccata.

Ingredients
2 chicken breasts, butterflies
1 cup low sodium chicken broth
Juice of half a lemon...
2 tbsp olive oil
1 tbsp unsalted butter
4 tbsp all purpose flower
Garlic salt
Handful of capers
lemon slices for garnish

Directions

1. Butterfly the chicken breasts so that you have 4 equal halves
2. Season the chicken with garlic salt.
3. Dredge the chicken in the all purpose flour and shake off the excess.
4. In a medium high skillet, melt the butter and olive oil.
5. Add two pieces of chicken to the pan and brown both sides. Remove and let rest on a plate. Add the other two pieces of chicken and brown both sides. Remove from pan and rest on the same plate as the other two pieces.
6. Add the stock, capers, and lemon juice to the pan. Scrape the brown bits.
7. Add all 4 pieces of chicken to the pan and simmer. If you desire a thicker sauce, you can add in a half teaspoon of the leftover flour from the dredge.

Serve with pasta or rice. Drizzle the sauce over the chicken and garnish with lemon slices.

Bon appetite!