Lemon Chicken Piccata

Ingredients

• Chicken breast

  raw

  300g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• All-purpose flour

  white, unenriched

  ½ cup or 63g

• Canola oil

  high stability, non-trans, high oleic (70%)

  2 tbsp or 28g

• Garlic

  raw

  1 cloves, minced or 3g

• Chicken broth

  canned, reduced sodium

  1 cup or 240g

• Lemon

  raw, with peel

  ½ fruit without seeds or 54g

• Lemon juice

  ¼ cup or 61g

• Capers

  canned

  2 tbsp, drained or 18g

• Butter

  unsalted

  3 tbsp or 43g

• Parsley

  raw

  2 tbsp or 8g

Directions

1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
5. Recipe by: LemonLush (source: http://allrecipes.com/recipe/214488/lemon-chicken-piccata/)