1-2 Tbsp. olive oil
|Chicken piccata cooking|
3 cloves garlic, chopped
1/3 c. white wine
1/2 c. chicken broth
juice from one large lemon
1 tsp. honey
2 Tbsp. capers
few pinches of dried parsley
2 Tbsp. butter
Cook the chicken in the oil for about 3-4 minutes on each side over medium high heat. While the chicken is cooking, sprinkle with salt, pepper, and coriander. Both sides.
Add the garlic to the chicken. Saute for 1 minute.
Add in the wine, broth, lemon juice, honey, and capers. Cook on high until the liquid has reduced by half. Sprinkle the chicken with the parsley.
|Dinner is ready|
When the liquid has reduced, add in the butter. Let it melt. Serve hot.
This is fine served as is, but I served it over hot rice. You could also serve it with pasta.
This recipe was pretty quick and easy.
Here's a link to the recipe I adapted: http://www.closetcooking.com/2008/11/chicken-piccata.html