Chicken Piccata with Sautéed Mushrooms & Arugula Salad

Ingredients

• 1 lemon
• 1.5 pounds boneless, skinless chicken breasts.
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup flour
• 3 tablespoons butter
• 2 tablespoons vegetable oil
• 1/2 cup chicken broth or
• 1/2 cup white wine
• 2 tablespoons capers drained and rinsed

Instructions:

1. Slice the lemon in half, juice one half, then cut the other half into slices and set aside.
2. Season both sides of the chicken breasts with salt and black pepper then dredge each breast in the flour, shaking off any excess.
3. Heat 2 tablespoons butter with the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes per side. Transfer to a platter or plate and set aside.
4. Reduce the heat to medium and add the chicken broth or wine (or 1/2 cup of both) the lemon juice, sliced lemons, and the capers, scraping up the browned bits on the pan and cook for 2-3 minutes.
5. Return the chicken to the pan and cook for another 2-3 minutes. Serve and enjoy!

Ingredients and Instructions for Mushrooms

• Sliced mushrooms (I used mini portobello)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• Pinch of pepper
• Pinch of garlic powder
• Pinch of paprika
  • Sauté for 3-4 minutes or until cooked well

• ARUGULA SALAD WAS JUST ARUGULA TOPPED WITH SLICED CHEESE AND A STORE BOUGHT ITALIAN DRESSING