Leftover chicken breasts can be a versatile ingredient for creating a delicious meal. You can use it in sandwiches, salads or even wraps. But, reheating can be tricky. If the chicken was cooked properly to begin with reheating can dry it out and make it tough and rubbery.

I wanted a good healthy meal but had to use the ingredients on-hand. I decided to gently heat the chicken in a morphed piccata sauce and serve it over some blanched zucchini noodles.

• 4 garlic cloves -minced
• 1 Tablespoon extra virgin olive oil
• 2 Tablespoons of butter (unsalted)
• 2 Tablespoons all purpose flour
• 1/2 cup heavy whipping cream
• 3/4 cup chicken stock
• 1/2 teaspoon salt
• Pepper – to taste
• 2-1/2 Tablespoons lemon juice
• 3 Tablespoons of caper with juice
• 1/2 cup Parmesan cheese

Sauté the garlic in a medium sized pan in the olive oil for 2 or 3 minutes. When the garlic starts to turn brown add the butter. When the butter has melted slowly whisk in the the flour. Cook the butter, flour mixture on low heat heat for 2 or 3 minutes. Then slowly whisk in the heavy cream and chicken stock. Let it come to a slow boil for a couple of minutes. Then add the lemon juice, capers and finally the parmesan cheese. Let the sauce simmer for 5 minutes or so. Turn the heat off and add the sliced up chicken breast.
Zucchini Noodles – I put the noodles in a bowl with a tablespoon of chicken stock and microwaved on high for 45 seconds.

I served with garden salad, broccoli and some home-made whole wheat / buckwheat flour.