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Chicken Piccata
Contributed by: Mary
From Cuisine at Home
What you need
- 4 Chicken cutlets
- 2 Tbl vegetable oil
- 1/4 cup dry white wine
- 1 tsp minced garlic
- 1/2 cup low-sodium broth
- 2 Tbl fresh lemon juice
- 1 Tbl capers, drained
- 2 Tbl unsalted butter
- Fresh lemon slices
- Fresh chopped parsley
- Salt & Pepper
- Flour
How to make it
- Season cutlets with salt & pepper, then dust with flour
- Spray a sauté pan with nonstick spray then add
vegetable oil
- Sauté cutlets over medium-high for 2-3 minutes on one
side
- Flip cutlets, cover pan and sauté other side 1-2 minutes
- Transfer cutlets to a warm plate
- Pour off fat from the pan
- Deglaze pan with wine and add minced garlic
- Cook until garlic is slightly brown and liquid is nearly
gone - about 2 minutes
- Add broth, lemon juice and capers
- Return cutlets to pan and cook on each side 1 minute
- Transfer cutlets to a warm plate
- Finish sauce with butter and lemon slices - once butter
melts, pour sauce over cutlets
- Garnish with chpped parsley
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