Once thanksgiving had past, I was craving something different. And chicken piccata was just the ticket. A great italian dinner to eat healthy, yet still enjoy with the company surrounding your table.
3 chicken cutlets
flour for gredging
1/3 c lemon juice
1/3 c broth
1/4 c capers
1/3 c parsley
1/4 c white wine
Season the chicken cutlets with salt and pepper, and dredge in flour while shaking off any excess.
Heat 5 tbs of olive oil in a large skillet over medium high heat. When oil is hot, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Add another 2 tablespoons olive oil and add the other piece of chicken and brown both sides similarly. Remove chicken from pan and add chicken to the plate.
Into the pan add the lemon juice, broth and capers. Bring to boil, scraping up brown bits from the pan. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Pour sauce over chicken and garnish with parsley.