Chicken Piccatta

• 1 pound chicken scaloppini (about 4 ounces each)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon plus 1 teaspoon all-purpose flour or gluten free flour, divided
• 3 teaspoons olive oil
• 2 garlic cloves , finely minced
• 1/2 cup low sodium chicken broth
• Zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
• 1 lemon sliced
• 2 tablespoons chopped fresh parsely, plus more for garnish
• 1 tablespoon capers, drained and rinsed
• For serving, pasta, vegetables, potatoes, etc.

1. Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets for 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
3. Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Add parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
4. Serve chicken with the sauce and add a lemon slice to each plate.

chicken, salt, freshly ground pepper, flour, olive oil, garlic, chicken broth, lemon, lemon, fresh parsely, capers, pasta

Taken from food52.com/recipes/24516-chicken-piccatta (may not work)