Chicken Piccata

This is an easy weeknight meal that is also incredibly delicious! It is also a great meal to make for a large group of people because it is simple and features classic flavors. The method I use to make this recipe comes from my uncle Wiley. It was also one of the first recipes I ever learned to make.

You need:
1 to 1 1/2 lbs. chicken breasts, sliced thin and sprinkled with salt and pepper
1 or 2 T olive oil
1 or 2 cloves garlic, pressed or minced
about 2 c. chicken broth
juice from 1 lemon
spoonful of honey
capers (optional)

The Method:
Heat olive oil over medium-high heat in large skillet. Add garlic and saute chicken in garlic and olive oil. Remove chicken from pan when it is cooked through and nicely browned (about 5 minutes per side, depending on thickness of chicken). Turn heat to medium and melt 2 T butter with the leftovers in the pan. Add 3 T flour, stir, and cook for a minute. Whisk in chicken broth and lemon juice. Let cook for 5 to ten minutes until sauce thickens. Add honey and capers (if desired) to taste.

Serve chicken and sauce over angel hair pasta with a salad.