Chicken Piccata

CHICKEN PICCATA

3/4 c. flour (I use rice flour)
Salt and pepper to taste
1 1/2 tsp. oregano
1 lb. chicken breasts, chopped
Olive oil
2 c. chicken broth
1 tsp. garlic, minced
1/4 lemon juice
1 Tbsp. fresh, chopped parsley or 1 tsp. parsley flakes

In a small bowl, combine flour, salt, pepper, and oregano. Coat chicken with mixture and set aside.

Heat oil over medium-high heat and cook chicken until browned. Remove from pan.

Add chicken broth, garlic, lemon juice, and parsley to pan, scraping the bottom.

Return chicken to pan. Bring to a boil. Simmer 5-10 minutes until chicken is cooked through.

I serve it over mashed potatoes (2 c. total), with green beans (seasoned with salt, butter, and a squeeze of lemon) on the side.