Lemon Herb Chicken Piccata with Spaghetti Squash

Ingredients

• 4 each Chicken breasts
• 1/4 cup All-purpose flour
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 1/2 cup Chicken broth
• 1/4 cup Lemon juice
• 2 tbsp Capers
• 2 tbsp Fresh parsley
• 1 medium Spaghetti squash
• 2 cloves Garlic
• 1 tsp Dried oregano

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, and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 40-50 minutes, or until tender.
2. 2While squash roasts, prepare the chicken. In a shallow dish, mix flour, salt, and pepper.
3. 3Dredge chicken breasts in the flour mixture, shaking off excess.
4. 4Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
5. 5Add minced garlic and oregano to the skillet and cook for 1 minute until fragrant.
6. 6Pour in chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
7. 7Stir in capers and parsley. Simmer for 2-3 minutes, or until sauce has thickened slightly.
8. 8Shred spaghetti squash with a fork and divide among plates. Top with chicken breasts and spoon sauce over chicken and squash. Serve immediately.

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