Cooking with Fire: Chicken piccata and arugula salad with the Hinsdale Fire Department

This morning we're Cooking with Fire at the Hinsdale Fire Department, making firefighter/paramedic Kevin Baker's chicken piccata and firefighter/paramedic Ryan Dudek's arugula salad.

HINSDALE, Ill. - This morning we're Cooking with Fire at the Hinsdale Fire Department, making firefighter/paramedic Kevin Baker's chicken piccata and firefighter/paramedic Ryan Dudek's arugula salad.

Chicken piccata

Ingredients

Flour
Salt
Pepper
Thinly Sliced Chicken Breast
Chopped Garlic
Chicken Broth
Lemon Slices
Capers
Lemon Juice
Parsley
Butter

Instructions

Sprinkle chicken with salt, pepper and dredge in flour. Sizzle in a hot pan, in oil, until each side is cooked. Set aside.

In the same sauce pan, sauté chopped garlic, add chicken broth, lemon slices, capers, lemon juice and parsley. Add butter to thicken up the sauce. Let sauté until desired consistency. (Firefighter Baker doesn't use measurements.)