Chicken Piccata and Yellow Rice

Ingredients Chicken Piccata:
4 Chicken breast halves
2 Tablespoons Vegetable Oil
1/4 Cup White Wine
1 clove of Garlic, crushed
1/2 Cup of Chicken Broth
2 Tablespoons of Lemon Juice
1 Tablespoon of Capers, drained
2 Tablespoons of Flour
2 Tablespoons of Butter
6 Lemon slices
Salt
Pepper

Directions Chicken:
Season the chicken breast halves with Salt, Peper, and then lightly coat with Flour.

Heat the Oil in a large skillette over medium-high heat. Saute Chicken 2-3 minutes on one side, then flip the chicken and saute covered for 1-2 minutes. Transfer Chicken to a plate. Now, pour the Wine and crushed Garlic into the Skillette; cook until Garlic is slightly brown and liquid is nearly gone, about 2 minutes. Add Broth, Lemon juice, and Capers. Return Chicken to the Skillette and cook each side for 1 minute. Transfer Chicken to a plate, again. Add Butter and Lemon slices to the skillette. Once Butter melts, pour the sauce over the Chicken.

Goes well with Yellow Rice and Salad.

Ingredients Yellow Rice:
2 teaspoons Oil
1 garlic clove, crushed
1 1/2 cups Rice, well rinsed
2 1/4 cups Chicken Broth
1 teaspoon Salt
1/2 teaspoon of ground Turmeric

Directions Yellow Rice:
Heat Oil in medium-small pot over medium-high heat. Add Garlic; saute until lightly brown, about 2 minutes. Add Rice, Broth, Salt, and Turmeric. Bring Rice to boil. Reduce heat to low, cover, and simmer until Rice is tender and liquid is absorbed, about 20 minutes.

4 Servings