Easy Chicken Piccata

Ingredients

1 lemon

1 1/2 pounds skinless boneless chicken breasts

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/3 cup all-purpose flour

3 tablespoons of oil divided

2 tablespoons of rapeseed oil

1 cup chicken stock or white wine, or a combination of both

2 tablespoons of capers drained and rinsed

Instructions

Cut the lemon in half, the juice of one half, then cut the other half into 1/8 "slices and set aside.

Remove excess fat from the chicken breasts and cut in half lengthwise. Season both sides of the chicken breasts evenly with kosher salt and freshly ground black pepper, then pour each flour into the flour, shaking off the excess.

Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add 4 pieces of chicken and cook for 2-3 minutes on each side. Transfer to a dish or baking sheet and cover with foil. Continue with the remaining chicken.

Reduce the heat to medium and add chicken stock or wine (or half a cup of both), lemon juice, sliced lemons and capers, scraping off pieces of fried in a pan and cook for 2-3 minutes.

Add the remaining 1 tablespoon of butter until melted. Try seasoning and pour the sauce on the chicken breasts. Serve with mashed potatoes or cauliflower, polenta or noodles.

This article is adapted from this site.

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