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Chicken Piccata

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Turkey tenderloin makes a great substitute for chicken breast.

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Ingredients

  • 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
  • Salt and black pepper
  • All-purpose flour
  • Nonstick spray
  • 2 tblsp. vegetable oil
  • 1/4 cup dry white wine
  • 1 tsp. minced garlic
  • 1/2 cup low-sodium chicken broth
  • 2 tblsp. fresh lemon juice
  • 1 tblsp. unsalted butter
  • Fresh lemon slices
  • Chopped fresh parsley

Details

Preparation

Step 1

Season cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil, and heat over med-high heat.

Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute the other side, covered, 1-2 minute. 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 immediately.

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