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Chicken is one of my favorite dishes and is the mainstay of my diet. I eat chicken at least 4 times a week, if not more. I have certain favorites and one of then is chicken piccata. I like to use boneless, skinless thighs  or chicken tenders when I create this scrumptious feast. It is very easy to make and not too time consuming. It is a matter of coating the chicken in flour, browning it, baking with a few ingredients, and serving with your favorite pasta. Add a salad and dessert and you have the makings of an exquisite meal!

Chicken Piccata

1/4 cup flour
1 tbsp. flour
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
4 boneless skinless chicken thighs or 8 tenders
1 tbsp. butter
2 tsp. cannola or olive oil
2 cloves minced garlic
3/4vcup chicken stock
1 tbsp.lemon juice
2 tbsps. chopped Italian parsley
2 tbsps. capers
linguine or pasta of choice

1.Mix flour, salt and pepper.
2.Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness.
3.Coat chicken in flour mixture.
4.Heat butter and oil in large skillet over medium heat until butter is melted.
5.Cook chicken 4 to 5 minutes per side or until no longer pink in center. Remove from pan.
6.Add garlic to the skillet and cook for about a minute. Do not brown!
7.Add tbsp. flour, broth, and lemon juice. Stir and cook until sauce thickens (about 2 minutes).
8.Stir in parsley and capers.
9.Prepare pasta, place chicken on top, and serve with sauce on the top! Serve with some garlic bread.