Chicken Piccata

By soccercat

Ingredients

• 2 chicken cutlets
• Salt and pepper
• Flour for dusting
• 2 tablespoons EEVO
• 1/4 cup dry white wine
• 1 teas. Minced garlic
• 1/2 cup low sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter
• Tablespoon capers
• Lemon slices
• Fresh parsley for garnishing

Details

Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1. Season chicken cutlets with salt and pepper, dust with flour and sauté in oil, 2 to 3 minutes on one side, flip and then sauté 1 to 2 minutes with the pan covered. Transfer the cutlets to a warm platter; pour off fat from the pan.

2. Deglaze the pan with 1/4 cup dry white wine and add 1 teas. Minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.

3. Add 1/2 cup low sodium chicken broth, 2 tablespoons fresh lemon juice, and 1 tablespoon capers, drained. Return cutlets to pan and cook each side 1 minute. Transfer the cutlets to a warm plate. Add 1 tablespoon unsalted nutter and some fresh lemon slices to sauce in pan. Once the butter melts, pour sauce over cutlets. Garnish with fresh parsley