Description

My take on the classic Italian/America Chicken Piccata. Tender and moist chicken breast browned to perfection. Then simmered in a creamy lemon pan sauce with capers and garlic is a crowed pleaser.

Ingredients

2 sticks (1 cup) unsalted butter 1 cup light brown sugar ⅔ cup Golden Syrup* 4⅔ cups Quick Cooking Oats (Not instant) pinch of salt *can use Corn Syrup or Maple Syrup

Instructions

Chicken: 2 boneless/skinless chicken breasts (About 1½ pounds) 1 teaspoon Kosher salt 1 teaspoon fresh ground black pepper 1 teaspoon Italian seasoning ½ cup AP flour 2 tablespoons olive oil 2 tablespoons butter Pan sauce: 2 tablespoons butter 2-3 gloves garlic 1 tablespoon AP flour 1 cup chicken broth ⅓ cup heavy cream 2-4 tablespoons capers (rinsed) 1 tablespoon fresh lemon juice 1 tablespoon fresh parsley

Serves

4

Additional Instructions

If you want to reduce/lower the fat/calories, replace heavy cream with light cream or milk or omit and increase chicken broth to 1⅓ cups.

Chicken Piccata