Dr. Beth's Lemon Chicken Picata

Serves: 3

Ingredients

• 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
• Sea salt, cayenne pepper and black pepper to taste
• 1/2 cup all-purpose flour - I used gluten-free from Trader Joes
• 2 to 3 tablespoons EV olive oil
• 3 tablespoons butter
• 2 cloves garlic, chopped
• 1 cup low sodium chicken broth
• 1/4 cup lemon juice
• 2 tablespoons capers, drained and rinsed
• 1/2 lemon, sliced
• 1/2 cup chopped Parsley

Directions

1. Preheat oven to 250° F (95° C). Place a serving platter into the oven to warm.
2. Season the chicken breast pieces with sea salt, cayenne and black pepper and dredge them in flour. Shake off excess flour. Heat the oil in a skillet on medium; brown the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil if needed. Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3. Reduce heat to low, add the butter and cook the garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon juice and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces, 5 to 8 minutes. Add the lemon pieces and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Add the parsley. Pour the sauce over the chicken and serve.

I served mine with pureed cauliflower.
Place steamed cauliflower pieces (1 medium sized head) in food processor with 1/4 cup of grated parmesan cheese, 2 tablespoons butter and 1/2 teaspoon of sea salt. Puree until smooth.

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