Chicken Piccata

Ingredients

1 lb thin-sliced boneless and skinless chicken breast filets

Salt to taste

Pepper to taste

½ cup flour

3 TBSP vegetable oil, divided

1 tsp minced garlic from the jar

1 ½ cup sliced mushrooms

¾ cup chicken broth

1 -2 TBSP capers (or whatever your heart tells you)

2 tsp fresh lemon juice

1 TBSP butter

2 tsp corn starch

2 TBSP water

Directions

1. Sprinkle breast filets with salt and pepper. Dust in flour, shaking off excess. Heat 2 TBSP of oil in skillet over medium-high heat. Add chicken and saute about 3 minutes on each side until golden brown and cooked through. Remove and set aside. 

1. Add remaining 1 TBSP of oil, garlic and mushrooms to skillet and saute until mushrooms are browned. Add chicken broth and capers. Heat broth and simmer on low heat for two minutes. Stir in lemon juice and butter and simmer for 1 minute. Mix cornstarch with water and pour mixture into skillet and stir gently until sauce thickens. Turn off heat.

1. Return cooked chicken filets to skillet, turning to coat with sauce.

1. Serve with noodles (preferably Angel Hair Pasta).

Serves 4