Chicken Piccata

By SheHansen

Turkey tenderloin makes a
great substitute for chicken.

Total time: about 30 minutes

Ingredients

• 2 boneless, skinless chicken
• breasts, cut into cutlets,
• (pages 10-11)
• Salt and pepper
• All-purpose flour
• Nonstick 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

Details

Servings 2

Preparation

Step 1

Season cutlets with salt and pepper, then dust with flour. Coat a sauté pan with nonstick spray, add vegetable oil, and heat over medium-high.
Sauté cutlets 2—3 minutes on one side. Flip the cutlets over and saute the other side 1—2 minutes with the pan coverçd. 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.

Per serving; 449 cal; 28g total fat (lOg sat); 129mg chol; 3g carb; 259mg sodium; Og fiber; 419 protein