One-Pan Lemon Chicken Piccata

Ingredients:

• 3 boneless, skineless chicken breasts, sliced into halves.
• 2 tablespoons capers
• 1 lemon, sliced into quarters
• 1/4 cup lemon juice
• 3/4 cup flour
• 2 cloves minced garlic
• 1 cup chicken broth
• 3 tablespoons butter
• Salt and pepper, to taste
• 3 tablespoons vegetable oil
• 2 tablespoons dried parsley
• 2 teaspoons cornstarch
• 1 tablespoon water

Instructions:

1. Pre-heat oven to 400 degrees F
2. Rub salt and pepper onto chicken breasts.
3. Dip chicken breasts in flour until they are fully-coated.
4. In a large skillet, heat vegetable oil. Add chicken breasts to skillet and cook until golden brown on both sides--about 3 minutes for each side. Work in batches and do not overcrowd the chicken in the skillet. Add more oil if necessary.
5. Remove chicken from skillet and place in oven. Bake for 18-20 minutes or until chicken is no longer pink and is heated through to 170 degrees F. 
6.  Drain most of the oil from the skillet, leaving only a thin layer on the pan.
7. On medium-high heat, add minced garlic to skillet and cook for about 1 minute or until flagrant.
8. Pour chicken broth into the skillet. Then stir in lemon slices and bring to a boil. 
9. In a small bowl, mix cornstarch and water. Then add this mixture to the skillet.
10. Cook for about 5-8 minutes. 
11. Add lemon juice and capers to skillet. Simmer until the sauce is reduced and slightly thickened, about five minutes more. 
12. Add butter to skillet and stir until it is melted. 
13. Add parsley, then remove skillet from heat and set aside. 
14. Remove chicken from oven and serve with sauce on top. If desired, serve over angelhair pasta. 
15. Enjoy!