Mimi’s Chicken Piccata + Dill Pasta

Mimi’s Chicken Piccata + Dill Pasta

I usually buy boneless chicken breasts, freeze them until they are easy to slice and slice them into thin slices. I then lightly pound them before dusting with flour which has been seasoned with salt and pepper.
Spray a saute pan with nonstick spray, add 2 Tablespoons vegetable oil, and heat over medium-high. Saute tenders 2-3 minutes on one side. Be careful of splattering. Flip the tenders over and saute the other side 1-2 minutes with the pan covered. Transfer tenders to another skillet which has been sprayed with pam; when all chicken has been removed, pour off excess fat from the pan.
Deglaze pan with 1/2 cup dry white wine [or apple cider] and add 1 teaspoon minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
Add 1 cup low-sodium chicken broth, 2 Tablespoons fresh lemon juice, and 2 Tablespoon capers, and drained sauteed tenders or pour sauce over the chicken you have in the other pan.. Cook on low for about 10 minutes. Add more chicken stock or broth if it seems dry.
Finish with 2 Tablespoons butter and fresh lemon slices. Remove chicken to a platter and pour the sauce over the chicken.
Garnish with chopped fresh parsley and serve with grated parmesan cheese on the table.

I serve this with simple pasta. Crush two or three cloves garlic or use the garlic press or chop very, very fine. Add to three tablespoons extra virgin olive oil. Saute for a couple of minutes or just put garlic in the olive oil and leave it for several hours before adding the cooked pasta. Add to the drained pasta (spaghetti or linguini) then put about 3 tablespoons dry dill weed on the top and mix well. Yummy!!