Chicken Piccata

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I have a thing for chicken piccata, I love it! I love capers as well. Probably why I love this recipe. Now it tastes better with veal, but veal is pricey. If you want some veal piccata go to Pepper's Italian Restaurant (where you will see my lovely face Mon and Weds nights!)

So back to my awesome chicken piccata!

Ingredients:
4 chicken breasts
pam spray
flour
salt & pepper
2 TB veggie oil
1/4 cup white wine*
1 TB minced garlic (more garlic the better)
1/2 cup low sodium chicken broth
2 TB lemon juice
1 tsp capers (or more if you love them like me!)
2 TB unsalted butter
1 lemon (optional but I think it adds to the flavor)

Season the chicken with salt & pepper, then dredge with flour. Coat a skillet with Pam spray, add oil and heat over med high heat.
Saute chicken 2-3 minutes (depending on thickness of chicken) and then flip over. Transfer chicken to plate. Drain fat (if any) from pan.
Deglaze pan with wine and add minced garlic. Cook garlic until its slightly browned and liquin is nearly evaporated, about 2 min.
Add broth, lemon juice, an capers. Return chicken to pan and cook on each side about 1 min. Transfer chicken to plate again.
Finish sauce with butter and lemons. Cook about 1-2 minutes. Pour sauce over chicken.

I like to serve this with some brown rice.

*giant eagle has these really cool tiny things of wine, they are about $3 and are perfect for cooking!