Chicken Picatta

I needed to make a dinner that didn't have any sort of tomato in it because my cousin came up to stay with me for the week and is allergic  So I had been looking around at different recipes and picked chicken picatta! The chicken was so moist and delicious and the sauce so creamy it was definitely a success!

Begin by adding 1 cup of long grain white rice to a pot with two cups of water. Boil, reduce heat and cover. Then add 1 teaspoon of black pepper to 3 tablespoons of white flour on a shallow dish

Then add 1 teaspoon of salt. Whisk together and remove one tablespoon of the mixture for later

Pound out two chicken breasts and add a teaspoon of butter and some olive oil to a pan on medium heat

Chop up three cloves of garlic...

Now coat the chicken in the flour on both sides until fully coated...

Let the excess flour fall off...

Add the chicken to the pan and cook one side for about six minutes...

While you wait add about a tablespoon of fresh lemon juice to 1 cup of chicken broth

Flip the chicken over, cover, and cook for another six minutes...

Remove the chicken from the pan, place on a covered plate or heated oven to keep warm. Add the garlic to the same pan you cooked the chicken in. Stir around for about a minute until the garlic has been toasted...

Add the tablespoon of flour mixture you had set aside earlier and stir around for about a minute...

Add in the lemon juice and chicken broth...

Stir until the sauce thickens and is creamy. Then add in a tablespoon of dried parsley. (If you have fresh add in about 2 tablespoons of fresh parsley)

Then add in 1 tablespoon of drained capers. Stir around for about two more minutes...

At this point your rice should be ready so add it to a serving dish, place the chicken on top and drizzle all the sauce over the top. Garnish with other half of fresh lemon. Enjoy!