Chicken Piccata

• 1 large chicken breast (or 2 small), pounded to 1/4" and sliced in 4
• 3 tbsp extra light virgin olive oil
• 1 dash salt & pepper
• 2 tbsp flour
• 1/4 cup dry white wine or white cooking wine
• 1 tsp garlic, minced
• 1/2 cup chicken stock, or broth
• 2 tbsp fresh lemon juice, not concentrate
• 1 tbsp petite capers, drained
• 2 tbsp unsalted butter
• 7 slice lemon rounds thinly sliced
• 3/4 tsp fresh copped parsley - optional

1. This dish works up very quickly when it gets started.
2. My biggest HINT - have all your ingredients ready before you start.
3. Heat oil in pan on medium high heat.
4. I gave 3 tablespoons as a guideline but it depends upon the size of your pan.
5. I have a 12" pan so I use 3 tablespoons.
6. Salt & pepper each piece of chicken then dredge in flour making sure to shake off excess flour.
7. Hint: if you have an electric stove oil takes awhile to heat; so you be the judge as to the timing.
8. Saute cutlets 2-3 minutes on one side, flip saute cutlets with COVERED pan 1-2 minutes more.
9. Transfer to warm plate or cover with foil.
10. Pour off fat but not the bits that collected from chicken that's where all the flavor is.
11. Add wine and garlic - stir scraping pan to loosen up bits.
12. Cook until garlic is slightly brown and liquid is nearly gone - about 1 minute, or so.
13. Add broth, lemon juice and capers.
14. Return cutlets to pan & cook 1 minute on each side.
15. Transfer cutlets to a different plate (for sanitary reasons).
16. To finish recipe - Add butter and lemon slices to pan.
17. Once butter melts, give a quick stir and pour over cutlets.
18. Optional - garnish with only fresh chopped parsley.

chicken, extra light virgin olive oil, salt, flour, white wine, garlic, chicken stock, lemon juice, petite capers, butter, lemon, parsley

Taken from cookpad.com/us/recipes/358777-chicken-piccata (may not work)