Multi-Spiced Chicken Piccata Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
4 boneless, skinless chicken breast halves
1 cup flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons flour
2 tablespoons chicken seasoning
2 teaspoons freshly-ground pepper
1 teaspoon freshly-ground sea salt
1 cup low-fat sour cream
1/2 cup grapeseed oil
1 teaspoon garlic liquid spice
3/4 cup low-fat chicken broth
3/4 cup white wine
1 tablespoon fresh lemon juice
4 tablespoons capers, drained
1/2 pound angel-hair pasta
2 tablespoons butter
Parmesan cheese

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Directions:

Combine 1 cup flour, chicken seasoning, pepper and salt; set aside. Pound chicken breasts to 1/4-inch thickness. Dip chicken into sour cream and then into flour mixture to coat; sprinkle with extra chicken seasoning, if desired.

Heat grapeseed oil and garlic liquid spice in skillet. Add chicken and brown about 5 minutes per side, or until no longer pink in the middle. Remove chicken to a plate, cover with foil and keep warm.

In the same skillet, bring chicken broth, wine, lemon juice, and capers to a boil; reduce heat to medium and cook for 5 minutes.

Mix 1 to 2 tablespoons flour with equal parts water and add to sauce for thickening. Allow sauce to thicken to desired consistency.

Cook pasta; toss with butter and Parmesan cheese. Serve chicken over pasta; pour sauce over all and serve immediately. Sprinkle additional cheese on top, if desired.

This recipe from CDKitchen for Multi-Spiced Chicken Piccata serves/makes 4