LEMON CHICKEN PICCATA

Ingredients:

• 6-8 chicken cutlets (thin - skinless and boneless)

• 1/2 cup gf flour

• 2-3 tbsp olive oil

• 1/2 cup chicken stock

• 3-4 tbsp lemon (start with 1/2 a lemon - add more if you want it tangier)

• 4 tbsp butter

• Salt to taste

• Chopped flat leaf parsley to garnish
  

  Directions

1. Coat chicken cutlets in flour.

2. Heat olive oil over medium high heat. Cook cutlets in batches of 2-3 for 4 mins a side until golden brown.

3. Remove chicken from pan and add stock directly to pot and scrape all the bits off the bottom. Cook for 1-2 mins and add lemon juice and butter. Cook an additional 2 mins until sauce has thickened.

4. Put all of chicken back in pan. Bring sauce to boil and then turn down heat, cover and simmer on low for 2 mins.

5. Plate chicken, pour sauce over top and garnish w parsley (or keep on the side!)

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