Italian Chicken Piccata

For dinner tonight, try this beautiful Italian Chicken Piccata drizzled with a decadent velvety lemon and caper butter sauce. This is seriously delicious and also very easy to make.

Ingredients:

3 large skinless, boneless chicken breast cut in halves salt and pepper to taste 1/2 cup all-purpose flour 2 garlic cloves, minced 1 cup low sodium chicken broth 1/2 lemon, thinly sliced 1/4 cup fresh lemon juice 2 tablespoons capers, drained and rinsed 3 tablespoons butter 2 tablespoons parsley, minced 2 tablespoons B-well canola oil

Method:

1. Preheat your oven to 95°C. Place a serving platter into the oven to warm.

2. Next tenderize the chicken until it's flat almost like a chicken schnitzel, season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour.

3. Heat the B-well canola oil in a skillet on medium-high heat; pan-fry the chicken pieces until almost golden brown on both sides, about 2 minutes per side, adding oil as needed.

4. Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving only a thin coating on the surface of the pan.

5. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil.

6. Let it cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more.

7. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.

Serve the chicken and spoon the sauce over each portion to serve.

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