Chicken Piccata

By KeyIngredient

Chicken is an easy meal for weeknight dinners, but if you’ve gone overboard with it lately and want something different, try subbing pork tenderloin.
Makes: 4 servings; Total time: 30 minutes

Nutrition Information
Per serving 237 cal; 20g protein; 2g total carbs; 0g fiber; 14g total fat (5g sat); 65mg chol; 137mg sodium

Ingredients

• SEASON:
• 2 boneless, skinless chicken breasts, halved, pounded to 1/4-inch thick
• Salt and black pepper
• 2 tsp. all-purpose flour
• 2 Tbsp. canola oil
• DEGLAZE:
• 1 ⁄4 cup dry white wine
• 1 tsp. minced garlic
• ADD:
• 1 ⁄2 cup low-sodium chicken broth
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. capers
• FINISH:
• 2 Tbsp. unsalted butter
• Fresh lemon slices
• Chopped fresh parsley

Preparation

Step 1

Season cutlets with salt and pepper, then dust with flour. Coat a sauté pan with nonstick spray, add oil, and heat over medium-high.
Sauté cutlets 2–3 minutes on one side. Flip cutlets over and sauté, covered, 1–2 minutes. Transfer cutlets to a plate; pour off fat from the pan.
Deglaze the pan with wine and add garlic. Cook until liquid is nearly evaporated, 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 lemon slices. Once butter melts, pour sauce over cutlets; garnish with parsley.