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.

Chicken with capers and tomatoes

I found this recipe in a Pampered Chef cookbook and didn't change much. The flavor was good, but I would recommend seasoning the chicken more heavily, as without the tomato sauce it was a little bland. I love capers (salt) and this was a good use of them!

Ingredients:
1 lb. boneless, skinless chicken breasts
2 Tbsp. rice flour
s/p
2 Tbsp. EVOO
1 clove garlic, pressed
1/4 white onion, minced
1/2 cup white wine (I used Pinot Grigio)
2 tsp. small capers plus 1 tsp. caper juice
2 plum tomatoes, seeded and diced
2 cups cooked white rice

Directions:
Heat 2 Tbsp. EVOO in a large saute pan. Season the chicken breasts with salt and pepper and dredge in flour. Fry in the EVOO until cooked through, remove from pan, keep warm.

Add garlic and onion to pan, cook one minute (until tender), remove skillet from heat and add wine. Stir to loosen browned bits from bottom of pan. Return to heat; simmer one minute.

Add capers, caper juice and tomatoes, stir until heated through.

 Return the chicken to the pan and coat with the sauce, heat until chicken is hot again. Serve with white rice.