Chicken Piccata

Turkey tenderloin makes a great substitute for chicken breast.
Chicken Piccata
Chicken Piccata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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