Chicken Piccata with Fried Capers

Great over pasta, rice, couscous or mashed potatoes. It is excellent served with spinach sautéed in olive oil and tossed with a little lemon juice.

Ingredients:

• 1+ lb. chicken breasts, pounded thin (2-3 should be about right)
• 1 jar capers (3.5oz), strained
• 2 coconut oil or butter (olive oil would also work)
• 1 clove garlic, finely chopped
• 1/2 Cup homemade chicken broth
• 2 Tablespoons fresh lemon juice
• 1+ Tablespoon honey, or to taste
• 3 Tablespoons unsalted butter, cut into a few pieces
• 1 Tablespoon chopped fresh flat-leaf parsley

Instructions:

1. Pound chicken breast thin using food wrap to make it easy.
2. Heat a heavy pan over med-high heat to melt oil.
3. Place chicken in pan and salt on both sides, cook until brown on both sides and just done. Remove, place on plate and then cover to keep warm.
4. Juice lemon into bowl and set aside.
5. Mince garlic, add to pan after chicken is done cooking and lightly brown.
6. Add broth to pan, and simmer to cook to about one half or even one third the original volume. Turn off heat.
7. Add honey and lemon juice, stir well.
8. Add cold butter to start to cool and solidify sauce.
9. Add capers and salt to taste
10. Serve over chicken and starch of your choice. Mashed potatoes or pureed parsnips are favorites. Top with fresh parsley.