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Title: Cyril's Chicken Piccata
Categories: Poultry, Citrus, Herbs, Vegetables
Yield: 4 Servings

4 Chicken breast halves;
- skinned, boned
1/2 c Flour
3 tb Extra virgin olive oil
1/2 c Onion; chopped
8 cl Garlic; minced
2 tb Fresh squeezed lemon juice
1 Lemon; thin sliced
1/2 c Regular chicken broth
1 tb Capers; drained
1 tb Salted butter
Salt & fresh ground pepper
Fresh chopped parsley; opt
- garnish

Place chicken breasts on cutting board and cover with
plastic wrap. Pound to even thickness. Use paper towels
to dab off excess moisture from chicken.

Sprinkle each piece of chicken with a thin layer of
kosher salt and freshly ground black pepper on both
sides. Place flour in a shallow dish. Coat each piece of
chicken in flour, shaking off excess.

In an extra large skillet, heat 2 TB olive oil over
medium high heat until oil is hot. Add chicken to
skillet (cook in batches if needed, to avoid
overcrowding.) Cook for 2-3 minutes of each side or
until no longer pink in center; don't overcook. Use
tongs to transfer chicken to a separate plate; keep
warm.

Without cleaning the skillet out, add 1 TB olive oil to
same skillet over medium high heat. When oil is hot, add
onion and garlic, stirring 1-2 min until fragrant. Add
lemon juice and lemon slices, scraping pan if needed to
loosen any browned bits. Cook until lemon slices are
nicely browned. Add broth, capers and butter, stirring
just until butter melts. Pour lemon mixture over chicken
and serve. Garnish with freshly chopped parsley, if
desired.

NOTES: This dish is fantastic served with this 15 Min
Spaghetti Aglio e Olio or Garlic Rosemary Bread

RECIPE FROM: http://www.chewoutloud.com

Uncle Dirty Dave's Archives

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... According to the serving sizes on the label, I'm a family of four.
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