Chicken Piccata

Breaded chicken cutlets pan fried and simmered in a lemony sauce with capers. Serve over noodles for a delicious meal made in under 30 minutes!If you've never had chicken piccata, it's basically a thinly sliced chicken breast or tenderloin that you bread with flour and pan fry. The seasoning is very simple.. just salt, pepper and a little garlic powder! Then you simmer the cooked chicken in a sauce made of garlic, stock, lemon juice and capers. Garnish it all with lots of fresh parsley and lemon slices.Chicken piccata is right up my alley because I loooove salty foods. The saltiness from the capers and the acidity from the lemon goes so well together. I love how simple the sauce is and that there's no dairy involved. It doesn't leave you feeling really full and "heavy" like most Italian dishes do.

What you need:

• Chicken breast or tenderloins: Which ever you are using, you'll want to slice the chicken in half longways to get a thin piece.

• Lemons

• Chicken stock

• Capers: I used a whole 4 oz jar of capers. You'll need at least 1/4 cup, but you can use more. Feel free to drain the juice or not. Just depends how salty you want it. I drained about half of the juice.

• Other pantry staples: olive oil, butter, flour, garlic, noodles

I hope you guys try out this chicken piccata and enjoy it! Now's the time to get into cooking, so keep sharing things to me on insta! Love seeing it all.I hope you all doing good and enjoying more time with family (or whoever you're quarantining with). I've been starting to appreciate the slow down in life. Even though it's all under unfortunate circumstances. I've been filling my days with a lot of time outside, cooking, home workouts and plenty of movies/Netflix. Have a great weekend!! :)

Chicken Piccata

Breaded chicken breast pan fried and simmers in a lemon caper sauce.

• 1-1 1/2 lb chicken breast (or tenders )

• 1 tsp garlic powder

• 1/2 cup flour

• 2 tbsp butter

• 3 tbsp olive oil

• 2-3 cloves garlic, minced

• 1/4 cup capers

• 1/3 cup fresh lemon juice

• 1/2 cup chicken stock

• fresh parsely

1. Slice each chicken breast or tender longways to create thin slices of chicken. Salt and pepper the chicken. Distribute garlic powder among the chicken. Coat all of the chicken in a layer of flour and shake the excess off.

2. Heat the butter and olive oil in a large pan over medium heat. When it begins to bubble, add the chicken. Cook the chicken for 2-3 minutes per side until browned. Remove from the pan onto a plate. You may not be able to fit all of it in the pan, that's fine you can make two batches. Change the oil and butter if it burns.

3. Once all of the chicken is cooked, turn the heat down to low medium. Add the minced garlic and cook for 2-3 minutes. Stir in the chicken stock, lemon juice and capers. Scrape the bottom of the pan to get up the brown bits. Once the sauce begins to simmer, add the chicken back in and cook for 5 minutes. Serve over noodles and top with lots of fresh parsely.