Chicken Piccata

Another wonderful recipe that I thought I would share. This recipe has been on my list of those to make for months, and I kept putting it off. Nate and I had never had Chicken Piccata before and I think we were a little apprehensive. From the ingredient list it sounded somewhat bland, but I finally worked up the nerve and made it. I AM SO GLAD I DID!! It was so tender and flavorful! Even William scarfed it down and begged for more! :) That's what I call a job well done!

Chicken Piccata

(Clean Eating Magazine)

Chickpea Puree

1 T olive oil

1 small onion, diced

4 garlic cloves, smashed

1 15 oz can chickpeas, drained and rinsed

1/3 c chicken stock

sea salt and fresh ground black pepper, to taste

Chicken Piccata

1/4 c whole wheat flour, divided

sea salt, and fresh ground black pepper, to taste

4 4oz boneless, skinless chicken breasts, pounded to 1/4" thick

3 t olive oil, divided

2 garlic cloves, minced

1 c chicken stock

1 T fresh lemon juice

2 T olives, rinsed and coarsely chopped

1 T flat leaf parsley, chopped

Prepare Chickpea puree: Heat oil in large skillet over med-high heat. Add onion, garlic, and chickpeas, and cook, stirring frequently for 6-8 minutes (or until onions are light golden-brown and tender). Remove from heat, and pour into a food processor. Add Chicken stock and puree until smooth, adding more water or stock if needed. Season with salt and pepper. Cover, set aside and keep warm until ready to serve.

While chickpea mixture is cooking in skillet, prepare chicken. Reserve 1 T flour for later use. In a shallow dish or plate, combine remaining flour with salt and pepper. Dredge chicken in flour mixture to coat completely and shake off excess.

Heat 1 t oil on large nonstick skillet over med-high heat. Add chicken to pan and cook for 2-3 minutes per side, or until golden brown. Remove chicken from pan and transfer to plate.

Using same pan over medium high heat (do not wash) add remaining 2 t oil, garlic, and remaining 1 T of flour. Heat mixture, stirring constantly for about 1 minute, scraping up any brown bits from pan. Add stock, lemon juice, and capers. Bring to a boil over high heat, reduce heat to med-high and simmer for about 3 minutes until sauce thickens.

Add chicken back to pan and continue to simmer for an addition 2 minutes. Remove from heat, stir parsley into sauce, and season with salt and pepper.

To serve, scoop 1/4 c chickpea puree onto plate, top with chicken piccata, and spoon sauce over the top. Enjoy!