Chicken Piccata

Chicken Piccata Recipe- Chicken is not fried in oil and there is no butter added to the recipe.

1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp extra virgin olive oil
2 cloves garlic
1/2 cup onion (diced)
4 4 ounce boneless, skinless chicken breasts
1/2 cup low sodium chicken or vegetable broth
1/4 cup white wine
1 Tbsp capers
1 lemon (juiced)
Preheat the oven to 200°F.

Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini). Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.

Place flour, salt and pepper in a small brown paper bag. Add 1/2 of the chicken scaloppini and shake to coat well. Take the coated chicken from the bag and repeat with the other 1/2 of the chicken. Shake all the excess flour off each piece.

Spray a non-stick pan with Pam spray and turn the heat to medium. Place the chicken pieces and cook so each side browns, 4 minutes each side. I do not add butter or oil during this cooking process. When chicken is browned set aside on a plate.

In the same pan that the chicken was cooked in, add the olive oil, garlic and onion. Cook until soft and then add the wine. The liquid should come to a rolling boil and scrap all the brown bits that were on the bottom of the pan. Add the chicken broth, lemon juice, and capers. Stir and place the chicken pieces back into the pan. Place pan in oven for 10 minutes.

Serve with fresh lemon slices as a garnish.