Chicken Piccata

Chicken Piccata

Serves 1 

1 chicken breast (about 5 ounces or so)

1/4 cup flour

about a half tbsp olive oil (just a quick whirl around the pan. I never measure)

2 tsp paprika

dash cayenne

good dash sea salt and pepper

juice of one lemon plus additional slices

about 4 tbsp chicken broth or water or white wine. whatever you got

minced parsley to finish

1. Pound the chicken breast thin with a meat mallet (I used a wine bottle. haha).

2. Combine the flour and spices in a plastic bag and shake well. Add the chicken breast and shake.

3. Heat up the oil in a skillet (I used a cast iron). When it’s spitting hot, add the chicken breast and cook for about 3 minutes per side until JUST done (even a little underdone). Remove and set on paper towels.

4. Add the chicken broth/liquid and the lemon juice to deglaze the pan. Cook for about a minute then add the chicken back in and cook until the chicken is done and the sauce has thickened up a bit.

5. Serve with minced parsley on top.