Often times when you think of Piccata it is veal.  Although if you use Google as your spell check (as I often do) and type in the word piccata the first hit you get is for the Wiki article for Chicken Piccata.  This recipe is a modification of a Lemon Veal Piccata recipe I found in an adoption fundraiser cookbook.  While the original is in the book I pretty much do this one from memory.  It is my personal go-to dinner when I’ve run out of options and have limited time.  You will also notice that it is a very small portion of meat.  We have found that 1 half of a chicken breast can feed all three of us.  I serve this with our family recipe of fried rice (to follow another day) or mashed potatoes and a salad or whatever fresh vegetable I have on hand.

Lemon Chicken Piccata

1 half of a boneless skinless chicken breast
1/2 cup flour
1 1/2 t garlic powder
1/4 t season salt
1 cup chicken broth
1/2 cup dry white wine
1 lemon sliced
1 T. butter
oil
salt & pepper to taste

Cut chicken breast into 3 pieces (I do one smaller one and 2 larger ones since one member of the family is only 4 years old). Pound flat.

In a shallow pie plate or soup plate combine flour, garlic powder and season salt.

Heat a good heaping of oil (we use grapeseed) in a non-stick skillet (you can use a stainless steel, but sometimes it sticks) over medium-high heat. Dredge chicken breasts in the flour mixture and put in pan. Brown on both sides until chicken is cooked through. Remove chicken from the pan and keep warm.

Add wine to the pan (this would actually be to deglaze if you are using a regular pan, not non-stick). Stir up the bits on the bottom of the pan and then add the chicken broth, reduce by about 1/3. Add the lemon slices to the pan and cook about 2 minutes. Don’t leave the lemon in too long or it will get bitter. Remove the lemon slices. Turn off the heat and add the butter. Swirl the pan around to melt the butter. Add salt & pepper to taste. Serve the sauce over the chicken.