CHICKEN PICCATA

Before I moved to the west coast, my mom and I used to do girls days all the time. We would shop or get a pedicure then always end up The Cheesecake Factory for lunch where we would either split a salad or the chicken piccata. Being the lemon-lover that I am, it was a total moment where my mom let me completely indulge. So, I’ve figured out a way to make it that is perfectly delicious but without half a stick of butter. I hope you like it too.

INGREDIENTS

1 chicken breast half (laid flat and cut on the horizontal to make 2)
1/4c flour
1/2c white wine
1 grated garlic clove
2 zested and juiced lemons
1/2c chicken stock
1/4c drained capers
1.5T softened butter

INSTRUCTIONS

Salt and pepper the chicken then lightly dredge in flour, then fry in a little olive oil and butter for 3-4 min on each side, remove from pan. Add garlic and lemon zest, saute for about 30 sec then deglaze with wine. Add lemon juice, stock and capers then reduce by half. Remove from heat, add butter and stir swirling in the softened butter. Return the chicken back to the pan. Serve over pasta, rice or grains. Top with lots of parmesan.

ENJOY!

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