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Chicken: Chicken Piccata

Source of Recipe

treyofhearts


List of Ingredients

6 boneless, skinless chicken breast halves (about 4 ounces each)
8 green onions, thinly sliced on the diagonal
2 cloves garlic, crushed or minced
1/2 cup oat flour (for dredging)
low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed, drained, and chopped if very large
2 tablespoons dry white wine (optional)
2 tablespoons dry sherry (optional)
Black pepper to taste
1 small lemon, thinly sliced (optional)
2 tablespoons chopped parsley (optional)


Recipe

Rinse the chicken breasts and pat dry with paper towels. Place between sheets of plastic wrap and flatten slightly with a meat mallet or rolling pin. Set aside. Heat a large skillet over medium heat, add broth, and saute the green onions and garlic just until tender, about 2 minutes. Remove from the pan and set aside.

Put the flour on a plate and lightly coat both sides of the chicken. Shake off excess flour. Lightly brown chicken in the skillet over medium heat, adding a small amount of broth as needed.

Return the green onions and garlic to the pan. Add the broth, wine and sherry, if using, lemon juice, and capers. Saute over high heat until heated through, about 2 minutes. Stir in the pepper. Serve on a warmed platter and garnish with lemon slices and chopped parsley, if using.