Chicken Piccata

2 large chicken breast

3 tablespoons (or as needed for cooking chicken) olive oil

flour

salt and pepper to taste

1/4 teaspoon garlic powder

1 teaspoon minced garlic

1 tablespoon brine capers drained

1 tablespoon of lemon juice and zest of one lemon

3/4 cup chicken broth or water or as needed

diary free milk (optional)

fresh parsley

pasta of your choice

Gluten free note: To make gluten free replace the flour with gluten free flour and pasta with gluten free pasta.

1. Pre-heat a skillet with 3 tablespoons of olive oil on medium-medium/high heat.

2. Boil salted water and prepare pasta as instructed on box.

3. Slice the chicken breasts length-wise into thin cutlets.

4. Season chicken with salt, pepper and garlic powder. Then, coat chicken in flour and place in hot pan with oil.

5. Cook the chicken in pan for 3-5 minutes per side until golden and transfer to plate.

6. Add garlic to the pan and brown for a minute.

7. Add chicken broth or water (Sometimes I only have water on hand which works just the same. We are essentially creating chicken broth by adding it to the same pan we cooked the chicken in.), capers, lemon juice and zest, and salt to the pan. Make sure to scrape the browned bits at the bottom of the pan to add to the flavor of the sauce.

8. Optional: Stir in the non dairy milk. I usually use almond milk (unsweetened, unflavored) to add a little creaminess to the sauce. Sometimes I skip this step for a less creamy chicken piccata.

9. When bubbling, add chicken back to pan. Simmer for 5 minutes and allow the sauce to thicken. Turn the heat down if it is bubbling to furiously.

10. Optional: Add cooked pasta to the chicken and sauce on stove and simmer for a minute or two. Add more broth/water if needed. This will add some flavor to the pasta.

11. Serve over pasta and garnish with fresh chopped parsley.