pat's Recipe

Chicken Piccata

Category: Poultry

2 boneless, skinless, chicken breasts, cut
into cutlets
salt and pepper
all-purpose flour
non-stick spray
2 Tbsp vegetable oil
1/4 cup dry white wine
1 tsp minced garlic
1/2 cup chicken broth
2 Tbsp fresh lemon juice
1 Tbsp capers, drained
2 Tbsp unsalted butter
fresh lemon slices
chopped fresh parsley

Season cutlets with salt and pepper, then dust with flour. Coat a saute pan with nonstick spray. add vegetable oil, and heat over medium-high.
Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side 1-2 minutes with the pan covered. Transfer cutlets to a warmed platter; pour off fat from the pan.
Deglaze pan with wine and add minced farlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.
Finish sauce with butter and lemons. Put lemons in saute pan with juices; once butter melts, pour sauce over cutlets.
Garnish with chopped fresh parsley and serve.

2 servings