Chicken Piccata

By allie5jones

Ingredients

• 8 chicken cutlets
• salt & freshly ground black pepper
• 1/2-1 cup flour
• 4 tablespoons vegetable oil
• 1/2 cup dry white wine
• 2 teaspoons garlic, minced
• 1 cup low sodium chicken broth
• 4 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• 4 tablespoons unsalted butter
• 8 thin fresh lemon slices

Details

Servings 4

Preparation

Step 1

1. Gently pound cutlets to even thickness (somewhat less than 1/2 inch). Season with salt and pepper then dust with flour, shaking off excess flour.
2. Add vegetable oil to sauté pan and heat over medium-high heat. Sauté cutlets 2-3 minutes on one side; flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. (Cutlets should be a nice rich brown--just past golden brown). Transfer cutlets to a warm plate; pour off fat from the pan.
3. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly gone, about 2 minutes.
4. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
5. To finish sauce, spread a layer of lemon slices in bottom of pan as well as the butter. Stir gently until butter melts. To serve, pour sauce over cutlets and top with a lemon slice. Garnish with chopped fresh parsley if desired.