Chicken Piccata

Ingredients

• 4 servings baby arugula for garnish
• 1 tablespoon capers drained and rinsed
• 4 ounces chicken scaloppini 
• 1 tablespoon flour all-purpose divided
• 2 tablespoons parsley fresh plus more for garnish chopped
• 2  garlic cloves finely chopped
• 1  juice of lemon finely grated for optional garnish, 2 tablespoons juice
• 4 servings kosher salt and pepper black freshly ground
• 0.5 cup chicken broth low-sodium
• 3 teaspoons olive oil extra-virgin
• 4 servings roasted potatoes whole-wheat for serving
• 1 tablespoon butter unsalted
• 1 teaspoon citrus champagne vinegar 

Equipment

• frying pan
• whisk

Directions

1. Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side.
3. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
4. Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute.
5. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
6. Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken.
7. Serve with pasta or potatoes as desired.