Chicken Piccata

This was one of the best things I've made lately. I love the lemon/caper/wine/butter sauce. What a combo!

 

 Ingredients:

1 pkg. boneless-skinless chicken breasts

s/p

all purpose GF flour

2 Tbsp. EVOO

1/2 cup white wine

1 clove garlic, pressed

1 cup chicken broth

2 Tbsp. fresh lemon juice

lemon slices (from one lemon)

1 Tbsp. (or more) drained capers

1 cup fresh button mushrooms

2 Tbsp. butter

cooked linguine 

Directions:

Season chicken with salt and pepper, dredge in flour. Coat a saute pan with EVOO and heat. Saute chicken just until cooked through and browned on both sides. Remove to a covered plate. Deglaze pan with wine and add garlic. Brown garlic and allow wine to evaporate off, about 2-5 minutes.

Add chicken broth, lemon juice, capers and mushrooms, allow to cook and heat through. Return chicken to pan and cook on each side for an additional minute or two. Transfer chicken to plate. Add butter and lemon slices to sauce and heat. Pour sauce over the chicken and noodles.