Live Simple, Eat Simple

This Chicken Piccata recipe takes minimal time and is so delicious. One of my old world traditions that I love, is cooking with my Lodge cast iron skillet.

Lodge started in 1896 and is manufactured in Tennessee. They are noted for their long standing quality. If you don't have a cast iron skillet, I would suggest purchasing Lodge.

You will need:

2 boneless skinless chicken breasts 1 cup *white wine or chicken stock

1/4 cup flour and 1/4 cup cornstarch 3 tbs unsalted butter

Salt/pepper 3 tbs capers

3 tbs olive oil 3 tbs lemon juice

Combine flour, cornstarch and salt/pepper. Heat skillet over medium heat. Warm 2 tbs olive

oil. Dredge chicken in flour mixture and cook 6-8 minutes on each side until browned and cooked.

Remove chicken, set aside, cover and keep it warm. Deglaze pan with lemon juice and *wine/or stock and cook for 5-7 minutes until the sauce is reduced by half. Add capers and butter and whisk together. Return chicken to sauce for a few minutes to warm and garnish with sliced lemon and parsley (or dill if you prefer). We love this with italian bread and a salad!

* I prefer using wine in this dish

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