Chicken Piccata

I prepared this delicious recipe and healthy version of an elegant classic for Barry's birthday. This quick-fix recipe was provided by my sister Marla Payne. (I had every intention of photographing the process but that didn't happen!)

Chicken Piccata with Easy Baked Rice is ready in just about 30 minutes. 

Barry's birthday dinner. 

Chicken Piccata     4 servings

4 boneless, skinless chicken breasts or chicken tenders

Salt & pepper to taste

2 tablespoons coconut oil

3 tablespoons olive oil

6 cloves garlic, minced

3 green onions, chopped

3/4 cup chicken broth

1 lemon, juiced

3 tablespoons capers

1. If using breasts, cut in half lengthwise (easier if they are partially frozen). Pound breast halves or tenders to 1/4-inch thickness.
2. Season with salt and pepper.
3. In a large pan, heat coconut oil over medium-high heat. 
4. Cook chicken until golden brown, about 2 1/2 to 3 minutes per side, until cooked through. Remove from pan.
5. Add olive oil, garlic and onions to pans and sauté for 2 minutes, scraping any chicken drippings. 
6. Whisk in the chicken broth, lemon juice and capers. Simmer for 3 to 5 minutes. Pour over chicken.