This dish is simple but there are several steps to take to make it. Maybe I do things the hard way, but the end result is amazing.
1 box whole grain pasta
2 Chicken breasts pounded thin and cut in half
2 c. low sodium chicken stock
1/2 c whole wheat flour
2 tlb minced garlic
1/2 c chopped celery
1 tlb capers
3 tbl lemon juice
Boil the pasta as directed, rinse and set aside.
Season the breasts with garlic powder and black pepper. Coat the chicken breasts in whole wheat flour. Saute in 2 tlb olive oil until they are no longer pink inside. Remove and set aside.
In the same saute pan add in garlic and celery. Saute until the celery is just getting tender. Add in the capers and 5 tlb. whole wheat flour. Let this mixture bubble over low for 1-2 minutes. Slowly add the lemon juice and chicken stock and cook until thick.Turn off and remove from heat.
To serve, place pasta on the plate, a chicken breast on top of the pasta and top with Piccata sauce.
Sometimes I add fresh mushrooms. It is also good with chopped zucchini or chopped eggplant.Add these in when you add the celery.
Experiment and let me know what you create!