Sunday, February 25, 2018

Chicken Piccata

I decided to make this for a quick dinner. Half way through cooking, I looked for the capers to discover I must have used them and not replaced them! This chicken was very good with out the capers!
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Chicken Piccata
Adapted from The Complete Idiot's Guide to The Mediterranean Diet

1 1/2-2 pounds boneless, skinless chicken breasts, pounded thin
1/4 c flour Beth used gluten free
1/2 t salt
1/2 t pepper
2 T olive oil
1 onion, diced finely
2/3 c chicken broth
1 T lemon juice
1 clove minced garlic
3 T capers

Combine flour, salt and pepper together in a shallow bowl.  Dredge chicken breasts in flour and place in a skillet with 2 T olive oil over medium heat.  Cook for 6-8 minutes on each side.  Turn heat down and cook until 165 degrees.

Transfer chicken to a plate and cover with foil.  Add onion to the pan and cook for 1 minute.  Add garlic, chicken broth, lemon juice and capers and cook for 5-7 minutes until reduced by 1/2.

Pour the sauce  evenly over each chicken breast and serve!

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