Chicken Piccata

I always think of Chicken Piccata as Chicken Marsala's step brother. In ways it's the same but totally different. This recipe is a combination of various recipes I've tried over the years, I consider this one my own!

Ingredients

3 Chicken Breast, butterflied and split
1/4 cup of flour
Salt
Pepper
2-4 tbsp of olive oil
1/4 cup of dry white wine
1 tsp of minced garlic
1/2 cup of chicken broth
2 tbsp of lemon juice
1 tbsp of capers, drained
1 tbsp of butter







Directions

1. Butterfly cut the chicken breast and then split them (you can also just use chicken cutlets). Salt and Pepper both sides. Dredge the chicken cutlets in the flour.
2. Add 2 tbsp of olive oil to deep pan, over medium-high heat. Add the chicken, cook for 2-3 minutes on one side (a light brown crust should form), flip over the chicken cover the pan, and continue cooking for 2 minutes. Transfer the chicken to a warm plate.
3. Remove any fat still in the pan, and then deglaze with dry white wine. Add garlic, and cook for 2 minutes or when the wine has disappeared.
4. Add in chicken broth, lemon juice, and capers. Put chicken back in the pan and cook for 1 minute on each side. Return chicken to warm plate.
5. Add 1 tbsp of butter to the broth mixture and lower to medium-low heat. Mix well. Once the butter is melted, spoon sauce over chicken and serve. 

This is great meal to have with rice, roasted potatoes, or a side of pasta. It's always a good idea to make extra sauce (just double all liquid ingredients and garlic).