Chicken Piccata with Capers

Ingredients:

• 450 g chicken cutlets (approximately 110 g each)
• 1 tbsp + 1 tsp flour, divided
• 3 teaspoons olive oil
• 2 cloves garlic, finely chopped
• 0.5 cups lightly salted chicken broth
• Finely grated zest and juice of 1 lemon, set aside for sprinkling before serving; about 2 tablespoons juice
• 1 teaspoon white wine vinegar
• 2 tbsp chopped fresh parsley + extra for serving
• 1 tbsp capers, rinsed from brine
• 1 tbsp (15 g) butter
• Young arugula for serving
• Whole-wheat capellini pasta or baked potatoes, for serving

Preparation:

1. Season the chicken with salt, pepper and sprinkle with 1 tbsp flour.
2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Cook the chops until cooked through, 1-2 minutes per side. Transfer to a plate. Do not wash the skillet. Set it over medium heat.
3. Add the remaining 1 teaspoon of oil and garlic to the same skillet and cook until fragrant, about 1 minute. Separately combine the broth, lemon juice, and 1 teaspoon of flour and add to the skillet. Cook the sauce until reduced and thickened, 2-3 minutes. Stir in the vinegar, parsley, and capers. Then whisk in the butter to thicken the sauce further and add a little shine.
4. Pour the sauce over the chicken. Toss the arugula with grated lemon zest and drizzle with olive oil. Season with salt and pepper to taste and add to the chicken. Serve with pasta or potatoes of your choice.