Chicken Piccata

Otherwise, it is a popular choice amongst many of my clients; As it is affordable, dietetic. and freezes well.

6 pounded boneless chicken breasts

Flour to coat

1/2 cup of chicken stock

1/4 cup of white wine

4-6 Tablespoons of butter

Parsley &/or capers

Juice of 1/2 seeded lemon or less

4 slices of seeded lemon slices

Clean, wash, & dry chicken

Sprinkle with ‘a pinch of kosher salt ‘ & ground pepper on both sides

Coat in flour and shake off excess

In a sauté pan, heat olive oil, enough to cover pan over med-heat & sauté chicken about two minutes on each side; Just until browned on the outside. Remove and put on paper towels……

Add the wine to deglaze the pan of all the brown ‘goodies’ off the bottom of the pan on med-high heat.

Add two cups of fresh chicken broth  on med-high heat to reduce until thickened.

At this point you can slowly add  in about 4-6 tablespoons of chilled butter cubes and slowly whisk off the heat so the butter does not separate!!

Then squeeze a half of seeded lemon continue whisking and finish with four or five lemon slices.  To finish add the Chicken with its reserved juices  and slightly warm and coat with the sauce.

It can be served with chopped parsley and lemon seeded slices.

So simply delicious and easy to make!   Enjoy!!!

I suggest just simply baking sweet potatoes.  Wash and dry them, then with a fork or knife poke about three air holes in the potatoes so the steam releases, and wrap in foil and bake in a pre-heated oven at 350 degrees for about 30 minutes or until soft.  Take out of oven let cool and then take the peel off and mash in  a separate bowl with just a fork and if want add as much butter or olive oil and maybe a pinch of ground nutmeg.  Also, if want can toast sliced raw almonds briefly  (on a low heat !) and sprinkle.