Chicken Piccata is one of those easy to make entrees that we often never think about when we are cooking at home. I happen to like capers, thus I will make this every once in a while. Capers are the unripened flower buds of Capparis spinosa, a prickly, perennial plant which is native to the Mediterranean, often used as a seasoning, and usually consumed pickled
4 boneless, skinless chicken breasts
Fresh ground black pepper to taste
3 Tbsp whole-wheat or almond flour
3 Tbsp cooking oil
1/2 cup fresh lemon juice
1/2 cup chicken broth
1 Tbsp capers
2 Tbsp chopped fresh parsley (optional)
Season chicken to taste with black pepper.
Dredge the chicken cutlets in the flour.
Put a large skillet over medium-high heat, add the cooking oil, and when pan is hot, add the cutlets, browning both sides (about 3 minutes each side or until nicely browned.)
Remove chicken from skillet and set aside.
In the skillet add the lemon juice and broth, bring to a gentle boil, stirring to bring up the fried pieces from bottom of skillet; turn heat to low and add the capers and parsley; stir.
Arrange the chicken evenly into the skillet and simmer for 5 minutes.
Serve by putting chicken on plate and pour sauce over chicken.
May be served over a bed of rice or alone with vegetables and starch on the side. Garnish with a lemon slice.
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