When I was a young adult my friends and I would often have dinner at Little Joe’s, Baby Joe’s.  Back then their statement of “Rain or Shine, there’s always a line!” was actually true.  This is where I enjoyed my first Chicken Piccata, and I have been making it ever since.  It is a great use of lemon and tastes so good with greens that are simply sautéed or cooked in just a tiny bit of water. Even though at Little Joe’s they served this with pasta, I always found this recipe so flavorful and satisfying that I enjoyed it best without a carb dish, but rather really enjoyed it with simply cooked spinach, kale or broccoli.  I don’t have a really solid recipe since I usually eye it.

1 lb. Chicken Breast, most people pound it out to be very thin I cheat and slice it thinly
Flour, Salt and freshly ground Pepper for dredging
A good amount of minced Garlic
Olive Oil
Butter
1/2 cup Dry White Wine, maybe more I usually just pour it in
1/2 cup Eatwell Farm Chicken Stock, you might use more if you want your sauce thinner
Juice from 1 Lemon
Salt and freshly ground Pepper to taste
Capers
In a large skillet heat about 2 TB olive oil with 2 TB of butter on medium high.  On a large plate mix flour with some salt and pepper. Dredge the chicken pieces in the flour, then fry in the hot oil/butter. Cook the chicken until golden, flip over and cook the other side until golden.  Adjust your temp up or down so as not to burn it.  When the chicken is cooked remove to a warmed platter and keep in a warm oven. If you are cooking the chicken pieces in batches you might need to add more oil and butter. Once all the chicken is cooked and a bit more butter and garlic and sauté until the garlic is just beginning to turn golden.  You don’t want to burn the garlic!  Then slowly add the chicken stock and wine to the pan, whisking all the while.  It should thicken up some from the residual flour from the chicken, add the lemon juice.  If it isn’t thick at all you can slowly add bits of butter whisking quickly.  You can pour the sauce over the chicken and top with capers or keep the sauce separate.