Chicken Piccatta and Rice

Here is a nice easy meal for this time of year....You know I have a thing for this ,Since I come home tired and hungry , two conditions that seem to negate each other.

INGREDIENTS:

• 2 tbsp. extra-virgin olive oil
• 2 lb. boneless skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 1 tbsp. butter
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 c. white rice
• 1 c. dry white wine
• 3 tbsp. brined capers, rinsed
• 1 lemon, thinly sliced
• 2 c. low-sodium chicken broth
• 1/4 c. freshly chopped parsley, plus more for garnish

DIRECTIONS:

1. In a large skillet over high heat, heat oil and sear chicken on one side until deeply golden. Season with salt and pepper, then transfer to a plate and set aside.
2. Lower heat to medium and add butter, garlic, and onion. Cook until softened, 3 to 4 minutes. Stir in rice and cook for 1 minute more. Pour in wine and bring to a boil. Add capers, lemon slices, broth, parsley, and seared chicken. Cover and simmer until rice is tender and chicken is no longer pink, 20 minutes. Garnish with parsley and serve immediately.

ENJOY!   EAT WELL MY FRIENDS!