Dairy-Free Chicken Piccata with Spaghetti Squash

Ingredients

• about 680 g Chicken breasts
• 1/4 cup All-purpose flour
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 1 cup Chicken broth
• 1/4 cup Lemon juice
• 2 tbsp Capers
• 1 medium Spaghetti squash
• 2 tbsp Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Halve spaghetti squash lengthwise, remove seeds, drizzle with olive oil, salt, and pepper. Roast for 30-40 minutes, or until tender.
2. 2Pound chicken breasts to an even thickness. Mix flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess.
3. 3Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
4. 4Add chicken broth, lemon juice, and capers to the skillet. Bring to a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the pan.
5. 5Return chicken to the skillet and coat with the sauce. Cook for 1-2 minutes more.
6. 6Fluff the spaghetti squash with a fork. Serve chicken piccata over spaghetti squash. Garnish with fresh parsley.

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