Chicken Piccata and Baked Potato

I got the Chicken Piccata recipe from the blog Closet Cooking, which is amazing. There are many good ideas there and some are pretty easy. Just don’t check that blog out when you are hungry… trust me 😛

2 chicken breasts (butterflied)
salt and pepper
1/4 cup flour
1 tablespoon olive oil
1 tablespoon butter
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
1 tablespoon butter
1 tablespoon parsley (chopped)

1. Place the chicken between plastic and roll/pound the chicken to 1/4 inch thin.
2. Season the chicken with salt and pepper.
3. Dredge the chicken in the flour.
4. Heat the oil and butter in a pan.
5. Add the chicken and fry until golden brown on both sides, about 2-3 minutes per side and set aside.
6. Place the wine, stock, lemon juice, lemon slices and capers in the pan and deglaze it.
7. Simmer until the liquids reduce by half.
8. Stir in the butter and pour over the chicken and garnish with the parsley.