Chicken Piccata

This is a simple weeknight chicken dinner that just takes a few ingredients and really comes off quite elegant on the plate.

• 6 chicken tenders
• Salt, pepper, dried parsley, and flour for dredging
• 2 crushed garlic cloves
• 1 tbsp olive oil
• 2 tbsp salted butter
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 1 tbsp brined capers, drained
• 1/4 cup heavy whipping cream

Most recipes call for chicken cutlets or pounded chicken breast, which is an option, however, I prefer chicken tenders as they are easier portions and simpler to prepare.

Season chicken tenders with salt and pepper and dredge in flour. Add 1 tbsp of olive oil and 2 tbsp of butter to a non-stick skillet over medium heat. Slowly brown the chicken tenders. Remove the chicken to a plate (it may not be fully cooked at this point). Lower the heat and add the crushed garlic stir until fragrant and slightly browned. Remove lemon slices and set aside to garnish final dish. Add the chicken broth, lemon juice, capers to the pan and scrape up any brown bits of fond into the sauce. Add the chicken back to the skillet and cook on medium low heat until chicken is cooked through, basting in the sauce. Mix in the cream and allow to cook together for about 2 minutes. Plate with the extra sauce and garnish with parsley.

Serve with rice, or potatoes and a nice vegetable side. Enjoy!