Chicken Piccata

Weight lost since 1/2: 8.80 lbs

This is one of our family favorites. We make a lot of it so that we have extra leftovers. It's a good amount of work, pick a weekend day where you have 2 free hours.

Ingredients
Family Size Chicken (2-4 lbs)
1/4 cup Olive Oil
1 Shallot
3 Garlic
2 tbsp Butter
1 Bottle Capers
1/2 Lemon
white wine
1 large carton Chicken broth
Salt/Pepper
Whole Wheat Flour

Steps

Add Oil, butter and Shallots to large pan On medium, cook
Add Capers
Break Capers up in pan cook 5 minutes
Then add Garlic, cook another 5 minutes
Add 3/4 Lemon's Juice
Add Wine
Cook all ingredients until mixed
While everything is cooking, Pound Chicken breasts flat with a mallet, and then bread them with the whole wheat flour, salt and pepper..
After Wine has cooked off, pour everything out of pan and set aside
Add Chicken broth to SaucePan to reduce (boil for 10 minutes uncovered)

OK, now you have your sauce set aside, and your chicken is floured and ready to cook. Pour a tablespoon or two of the sauce into the pan, then put some chicken in the pan on top of it. Cook the chicken slowly. When it is cooked, put the chicken on a plate and cover, then repeat with more chicken until you are done.

Now add the sauce and the chicken broth, plus a little more wine to the pan (no chicken in it). Cook on high heat until reduced to a thicker sauce. Use the whole wheat flour to thicken, if needed. Pour some of the mixture over the chicken, put the rest in a bowl.

We also cook brown rice with this dish. Put some brown rice on a plate, cover with chicken and put sauce on to taste.

It's a good amount of work, but it's worth it. It reheats really well.