Bless This Food: Easy Chicken Piccata

chicken piccata is my all time favorite chicken dish. if it's on the menu at a restaurant i'm probably going to order it. i like to mix it up like that.

while i'm chowing down i'm usually thinking to myself, "self, you should make this!"
but then, a week later, self forgets to defrost the chicken & decides that peanut butter & jelly is way better....& easier.

but when i DO remember to defrost the chicken, this recipe is quick & easy- just like promised.

Easy Chicken Piccata (adapted from eat yourself skinny)
You Need
1/4 cup + 1 tsp. all-purpose flour
3 large boneless, skinless chicken cutlets, cut in half longways
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp canola oil
2 tbsp capers, rinsed
2 medium garlic cloves, minced
1 cup low-sodium chicken broth
1/2 cup dry vermouth
4 (2-inch) strips lemon zest
4 tsp. fresh lemon juice
1 tbsp unsalted butter, chilled
1/2 box angel hair pasta, cooked & drained

Directions: Spread 1/4 cup of flour in a shallow dish. Rinse chicken cutlets and dry with paper towels and season with salt and pepper. Dredge both sides of each cutlet in the flour, shaking off the excess.
Heat 1 tbsp of oil in a large skillet over medium-high heat until simmering. Lay 3 cutlets in the skillet and cook for about 3 minutes on the first side or until golden brown. Flip the cutlets over and continue to cook until the meat is no longer pink, about 1 minute.

Transfer the cutlets to a foiled pan and place in a warm oven. Repeat with the remaining oil and cutlets.

Add the capers and garlic to the oil left in the skillet, return to medium heat and cook for about 30 seconds, until fragrant. Stir in the remaining 1 tsp. flour until incorporated.

Whisk in the broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly, about 3-5 minutes. Remove the lemon spirals then whisk in the lemon juice & butter. Remove from the heat.