Chicken Piccata
Total Time: 45 minutesYield: 2 Servings
Source: Cuisine at Home
Category: Poultry
Ingredients
2 whole Chicken Breasts (boneless, skinless, cut into cutlets)2 tablespoons Olive Oil
1⁄4 cup White Wine
3 cloves Garlic (minced)
1⁄2 cup Chicken Broth
1 whole Lemon (1/2 juiced, 1/2 sliced)
1 tablespoon Capers (drained)
2 tablespoons Butter
2 tablespoons Parsley (chopped)
1⁄3 cup Flour
dash Salt
dash Ground Black Pepper
Directions
- Season cutlets with salt and pepper, then dust with flour. Coat a saute pan with olive oil, and heat over medium heat. 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 garlic. 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. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve.