Chicken Piccata

This recipe turned out soo good!  I served it with steamed broccoli and pasta.

RECIPE

4 chicken breasts - pounded out thin
flour
2 lemons
S&P
oil
garlic (about 1 teaspoon)
1 cup chicken broth
3 tablespoons butter, softened

Preheat oven to 200 degrees - put a 13x9 baking dish in to heat.

Cut one of your lemons in half lengthwise.  Cut ends from one half and slice into 1/4 inch pieces.  Juice your remaining half and whole lemon, set to the side.

After pounding your chicken, season with S&P, coat evenly in flour and shake to remove excess.  Heat your skillet on medium high heat for 2-3 minutes before adding oil.  Once hot, add 2 tablespoons oil, let heat for 2-3 more minutes.  Place two pieces of chicken in the oil, do not move them around, let cook for 2-3 minutes, or until lightly browned.  Flip and repeat.  Note: it is important to not move them so that the breading stays intact.

Once your first two pieces are done, place in the 13x9 in the oven to keep warm.  Add 2 more tablespoons of oil to your pan, let heat.  Add remaining two pieces of chicken, following the same process as above.  Add to 13x9 pan.

In your now empty pan, add garlic and cook for 15 seconds.  Add stock and lemon slices, increase your heat to high.  Make sure to scrape the bottom of the pan to prevent burning.  Simmer for 3-4 minutes, or until the liquid begins to reduce.  Add your lemon juice and simmer for 2 minutes.  Remove pan from heat and add your softened butter to thicken your sauce.

I just removed the 13x9 from the oven and poured the sauce directly over the chicken!