Chicken Piccata

This has become my go to order at Italian restaurants lately. I don't know why it took me so long to try Chicken Piccata - it consists of all things i love; butter, citrus, salty capers, and this version adds a little body with a hit of cream. All of this melts into a beautifully pan roasted chicken breast that's coated in just enough flour to give it a nice crisp. I love to order/serve this with Fettuccini Alfredo and I have a hard time taking a bite of one without the other. The blend of creamy pasta with the pungent citrus-caper piccata sauce is my new favorite heaven.

Ingredients:

2 Chicken Breasts

1/4 tsp Garlic Powder

Salt / Pepper

1/2 cup Flour (approx)

4 TBS Butter, cut in half

1 TBS Olive Oil

1/4 cup Chicken Stock

1.5 TBS Lemon Juice

zest of one Lemon

1.5 TBS capers, drained

1/2 cup Heavy Cream

Directions:

1. You can either slice the chicken breasts in half lengthwise, or pound them flat to about 1/2 inch thickness. Season both sides with Salt & Pepper, and sprinkle with the Garlic Powder.

2. Dredge the chicken in the Flour and set aside while the pan heats

3. Melt 2 TBS Butter with the Olive Oil over med-high heat, then add the chicken, cooking 4-5 mins each side. You should have a golden crisp on the outside.

4. Transfer chicken to a plate and move pan off heat.

5. Add Chicken Stock, Lemon Juice, Lemon Zest, 2 TBS Butter, and the Capers to the pan, scraping up any brown bits as you add the liquids

6. Stir in the cream, using quick whisking motion to avoid curdling, and return the pan to the stove.

7. Allow to simmer for 1 min, then add the chicken to the pan, turning or coating in the sauce. Cook the chicken in the sauce another 3-5 mins until the chicken is heated through and the sauce has slightly reduced (thin it with chicken stock if it gets too thick).

8. Serve with your favorite pasta and enjoy!