Creamy Chicken Piccata

Ingredients:

2 chicken Breast butterflied

1/3 cup All purpose flour

S/P to taste

2 Tbsp oil

2 clove minced garlic

1 1/4 cup + 1 Tbsp low sodium chicken stock

1 1/2 tsp cornstarch

2 Meyer lemons juiced and zested

2 Tbsp butter

1 cup heavy cream

2 Tbsp capers, rinsed

For garnish: Fresh parsley chopped and Meyer lemon sliced and quartered

Directions:

Butterfly chicken breast, then in a shallow dish, add flour, salt, and pepper.

Heat oil in large sauté pan. Dredge chicken in flour on both sides then sear in sauté pan. Sear the chicken on both sides for 4-5 minutes a side. Internal temp should be 165. Set chicken aside and keep warm.

Add garlic and cook until fragrant.

Pour chicken stock, butter, and heavy cream and bring to boil. Reduce by half about 4-5 minutes.

Mix remaining stock (or water) with the cornstarch and add to pan. Simmer until thickened to your liking.

Season with salt and pepper and add lemon juice and lemon zest stir to combine. Then add capers, parsley, and quartered Meyer lemons. Enjoy!