Chicken Piccata

Cut chicken breasts in half horizontally so they are a bit thinner. You can pound them individually between 2 pieces of wax paper to make them thinner as well, but I find slicing them with a knife to be easier and a lot less messy.

In a large skillet, heat the oil until hot but not smoking over medium heat.

Meanwhile in a shallow dish, combine flour, salt and pepper. Dredge chicken in flour mixture, shaking off excess and place in skillet. When you are done dredging, reserve the extra flour mixture for later.

You will probably only be able to add 4 pieces of chicken at a time, so keep a cookie sheet nearby to place the cooked pieces on while you work on the next batch. You should cook them until slightly browned, about two minutes per side.

Once all the chicken pieces have gone through this process, place the remaining chicken onto the cookie sheet and pop it into the oven at 200 F to keep ‘em warm while you saute the garlic and mushrooms.

Add the garlic and mushrooms into a skillet over medium heat. You might want to add a little oil from the chicken pan. While the garlic and mushrooms are sautéing (approximately 2 minutes), get a Mason jar and add the lemon juice, wine, broth and reserved flour mixture and shake until smooth.

Now would also be a good time to thinly slice the remaining lemon half.

Add the lemon mixture and lemon slices to the pan with the mushrooms, stirring to combine. Bring to a boil, reduce to simmer and cook until slightly thickened (1-2 minutes).

Remove chicken from the oven and place on a large serving dish. Pour sauce over chicken, sprinkle with parsley and voilà … You have a meal fit for a king!

Note: This meal is great served with rice, asparagus, French bread and a big garden salad!

Let the drooling begin!