vChicken Piccata

By Shaylie

This piccata is so rich that one breast half can serve two people. Turkey tenderloin makes a great substitute.

Ingredients

• SEASON:
• chicken cutlets, Pages 6-7 SAUTE IN:
• 2 T.vegetable oil
• DEGLAZE WITH:
• 1/4 cup dry white wine
• 1 t. garlic, minced
• ADD:
• 1/2 cup chicken broth
• 2 T.fresh lemon juice
• 1 T. capers,drained
• Sauteed cutlets
• FINISH WITH:
• 2 T. unsalted butter
• Fresh lemon slices
• GARNISH WITH:
• Chopped fresh parsley

Details

Servings 2
Adapted from cuisineathome.com

Preparation

Step 1

SEASON:
4 chicken cutlets, Pages 6-7 SAUTE IN:
2 T.vegetable oil
DEGLAZE WITH:
1/4 cup dry white wine
1 t. garlic, minced
ADD:
1/2 cup chicken broth
2 T.fresh lemon juice
1 T. capers,drained
Sauteed cutlets
FINISH WITH:
2 T. unsalted butter
Fresh lemon slices
GARNISH WITH:
Chopped fresh parsley
Season cutlets with salt and
pepper, then dust with flour, see Figure 1. Coat a saute pan with nonstick spray, add 2 T. vegetable oil, and heat over medium-high. Saute cutlets 2-3 minutes on one side, see Figure 2. Flip the cutlets over and saute the other side 1-2 minutes with the pan covered, see Figure 3.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 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 a warm plate.
Finish sauce with butter and lemons, see Figure 4.0nce butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve.