Chicken Piccata

By rhodges8

Ingredients

• Saute ; in:
• 4 chicken cutlets
• 2 T. vegetable oil
• Deglaze ; with:
• 1/4 cup dry white wine
• 1 t. garlic ; minced
• Add:
• 1/2 cup low-sodium chicken broth
• 2 T. fresh lemon juice
• 1 T. capers ; drained
• Sauteed ; cutlets
• Finish ; with:
• 2 T. unsalted butter
• Fresh ; lemon slices

Details

Servings 4

Preparation

Step 1

Season cutlets with salt and pepper then dust with flour. Spray a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.
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 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 with butter and lemon slices. Once butter melts, pour sauce over cutlets.
Garnish with chopped fresh parsley and serve. To thicken sauce if needed use Wondra or a little corn starch
and water