Chicken Piccata


  1. Preheat oven to 200F with serving platter.
  2. Dredge chicken in flour/salt/pepper mix; shake off excess. Pan fry in oil until GBD, 3 mins per side. Don't crowd skillet and add oil as needed. Place cooked chicken on warming platter and drain all but film of oil from skillet.
  3. Cook garlic in skillet 20 seconds, add chicken broth and deglaze. Add lemon slices and bring to boil. Reduce, stirring occasionally, to 2/3 cup (about 5-8 mins).
  4. Add lemon juice and capers, simmer 5 more minutes. Drop in butter and swirl to incorporate. Add parsley and remove from heat.
  5. Arrange chicken on serving plates and spoon sauce over to serve.