# Components:
→ Protein
01 - 2 large boneless skinless chicken breasts, cut into 1-inch pieces
→ Rice
02 - 2 cups cooked white or brown rice
→ Coating & Seasoning
03 - 1/2 cup all-purpose flour
04 - 1 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
→ Cooking
06 - 2 tablespoons olive oil
→ Sauce
07 - 2 cloves garlic, finely minced
08 - 1/2 cup low-sodium chicken broth
09 - 1/4 cup fresh lemon juice
10 - 2 tablespoons drained and rinsed capers
11 - 2 tablespoons unsalted butter or dairy-free margarine
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Lemon slices, optional
# Method:
01 - Combine flour, salt, and black pepper in a shallow bowl. Dredge chicken pieces in the seasoned flour, shaking off any excess.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. Transfer chicken to a plate.
03 - Using the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in chicken broth and lemon juice, scraping up any browned bits from the pan. Bring the mixture to a simmer.
05 - Stir in capers and return the chicken to the skillet. Simmer for 2 to 3 minutes until the sauce slightly thickens.
06 - Stir in butter until melted and the sauce turns glossy. Remove from heat.
07 - Divide cooked rice among four bowls. Top with chicken and spoon over the piccata sauce. Garnish with chopped parsley and optional lemon slices.
