This meal is probably one of the most simple to make, yet it tastes pretty darn amazing. Tonight, we served up our chicken piccata with some left over spaghetti and veggies that we heated up in a skillet on the stove as the chicken was cooking.
You Need:
1 pound chicken breast tenderloins
1/4 cup all-purpose flour (or if you’d prefer to go gluten free, you could use the substitutes listed here: http://www.csaceliacs.info/gluten_free_flour_formulas.jsp)
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/4 cup unsalted butter, cubed
1/4 cup chicken broth
1 Tablespoon lemon juice
Combine the flour, salt, and pepper in a large freezer bag. Add the chicken, 2-3 pieces at a time, and shake to coat. In a large skillet, begin to melt the butter over medium heat. Add the chicken, being sure not to overcrowd the pan. Brown chicken on both sides, about 5 minutes on each side. Add the chicken broth and bring to a boil. Reduce the heat to low and let the chicken simmer, uncovered, for about 15 minutes, or until the juices run clear. Drizzle the chicken with lemon juice and serve with your choice of sides.
cafewigglesworth 