Chicken Piccata

 

Chicken Piccata

Our teenage grandson is spending the week with us and he's interested in cooking, so I picked out a few recipes suitable for him to try. We found thinly sliced chicken breasts at the supermarket which saved him a step in the directions. This dish was executed with minimal fuss and was delicious!

Rather than making a separate side dish, fresh spinach and green peas were cooked in the sauce in the final step of cooking. Our chicken piccata was served on a bed of steamed rice and was relished by all, young and the not so young alike.

Ingredients

2 boneless, skinless chicken breasts, cut in thin slices

3 Tbsp. all-purpose flour, seasoned with salt and pepper

4 Tbsp. olive oil

3 cloves garlic, minced

1/2 cup hot water or chicken broth

4 Tbsp. butter, sliced

1 lemon, juiced

1 lemon, sliced

1/2 pkg. fresh baby spinach leaves

1/2 cup frozen peas

Directions

1. Tenderize chicken breasts with a sharp knife in a cross-hatch fashion, making sure not to slice all the way through.
2. Season chicken breasts on both sides with salt and pepper to taste.
3. Coat both sides of chicken breasts with seasoned flour, shake off the excess and set aside.
4. Heat oil over medium-high heat.
5. Fry chicken breasts for 3 minutes on each side until golden-brown and set aside.
6. Stir-fry garlic in residual oil in skillet until lightly browned.
7. Add hot broth and butter, scraping off stuck on bits from bottom of skillet.
8. Add lemon juice and slices and bring to a boil.
9. Remove lemon slices and set aside.
10. Add spinach and peas to sauce, lay fried chicken on top and garnish with lemon slices.
11. Lower heat to medium-low, cover and simmer for 5 minutes.
12. Remove skillet from heat and rest for 10 minutes.
13. Serve over a bed of steaming, hot rice.

Enjoy!