Chicken Piccata

2 chicken breasts, cut in half and pounded thin
Seasonings: salt, pepper, and garlic powder.
½ cup flour, I mixed some of the above seasonings in with it.
¼ cup olive oil
1 tbsp butter
1 shallot minced
3 cloves garlic, minced
½ cup white wine
¾ cup chicken stock
2 tbsp capers
Juice from ½ a lemon + lemon zest
Small handful minced parsley
1 tbsp cold butter

Sides:
Arugula tossed in balsamic dressing
Angel hair pasta tossed in remaining sauce in the pan

Chicken picata is the perfect post Thanksgiving dinner. It’s light, bright, easy to make, and a refreshing contrast from all the holiday dishes. You start off by slicing your chicken breast in half. Then pound it thin. Season with salt, pepper, and garlic powder. Then dredge in flour. Heat up olive oil and butter in a skillet. Then add in your chicken breast. Once a white line forms around the edges, it’s time to flip. Cook for another 3 minutes. Then remove. In the same pan, you’re going to add in one minced shallot and three cloves of minced garlic. Cook for another 30 seconds before adding in some white wine. Now, typically I would add chicken stock, but I was all out, so I just subbed for some chicken broth. Add in two tablespoons of capers, lemon zest, and lemon juice along with some freshly chopped parsley. I like to let this cook down for a little bit. Then, I’m adding in 1 tbsp of cold butter. Once it forms a thicker sauce-like consistency, add back in your chicken and based in the sauce. It should look like this. I’m having this with an arugula side salad and some angel hair pasta. Here it is once it’s all finished.