Church's Chicken piccata

Elizabeth Clark Elzinga Bean

2 to 4 boneless skinless chicken breast about 1 in thick

1 teaspoon salt

1 tsp garlic powder

2 tablespoons butter

1 cup chicken broth

2 tablespoons capers, rinsed

1 tbsp lemon zest

1 to 2 tablespoons cornstarch for thickening

1. Sliced the chicken breast in half if the breast is thick and flatten to ½ inch thick. You can do this once cut in half cover with plastic wrap and Hammer with a mallet or rolling pin until approximately ½ in thick.

2. For the dredging mixture: combined flour, salt, black pepper, garlic powder, and dried oregano. Stir to combine and set aside.

3. Dredge Chicken in flour mixture and set aside.

4. Add olive oil and butter to a large scale over medium heat. Let butter melt.

5. Cook chicken in a skillet until cooked through, 3 to 5 minutes on each side, internal temperature should be 165° f.

6. Remove chicken and add the rest of the ingredients. Chicken broth, capers, lemon juice, lemon zest, Dijon mustard and cornstarch (one tablespoon at a time), to the skillet, whisking to combine. Simmer for a few minutes until the sauce thicken slightly. At this point you may want to add the other tablespoons of cornstarch.

7. And the chicken back to the skeleton spoon sauce over the top of the chicken.

8. Dish up onto a plate and top with parsley, serve with your side dish. (Mashed potatoes, asparagus, mixed vegetables, broccoli with cheese, there are many choices).

Serve over pasta

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