BY BRITTANY CLINE (’16)

Lemon-Chicken Piccata- This dish is delightful and wonderful for the cold seasons.

• 3 large skinless, boneless chicken breast halves

• Salt and Pepper to taste

• ½ cup of all-purpose flour

• ½ cup of Italian bread crumbs

• 2 tablespoons of vegetable oil

• 1 clove of garlic, minced

• 1 cup of chicken broth

• ½ a lemon (sliced thinly)

• ¼ cup of fresh lemon juice

• 3 tablespoons of butter

• 2 tablespoons of minced Italian parsley (flat leaf)

Procedure:

• Preheat the oven to 200 degrees

• Sprinkle salt and pepper onto the chicken breast pieces and then drench in flour (or for extra flavor, use Italian bread crumbs)

• Shake off the excess flour

• In a skillet, heat up the vegetable oil

• Pan-fry the chicken pieces until golden brown on both sides, approximately 3 minutes

• Place the chicken pieces onto a pan and put in oven

• When finished with all of the chicken, pour oil out leaving a thin coating on the surface of the pan

• Cook and stir the minced garlic in the same skillet for about 20 seconds

• Pour in the chicken broth

• If any brown bits in the skillet, scrape and dissolve

• Stir in the lemon slices and bring to a boil

• Stirring occasionally, let cook until the sauce reduces to about 2/3 of a cup, about 5-8 minutes

• Add in the lemon juice

• Simmer until the sauce is reduced and slightly thickened, about 5 minutes

• Drop the butter into skillet and stir into the sauce by tilting the skillet until the butter is melted

• Add the parsley and remove from heat

• Arrange chicken medallions onto dish and drizzle sauce over top of the chicken

The chicken has such a delightful, juicy flavor along with the breading which adds a spicier zest. Happy Cooking!