This piccata is so rich that one breast half can serve two people. Turkey tenderloin also makes a great substitute.
- 4 chicken cutlets
- 2 Tbsp vegetable oil
- 1/4 cup dry white wine
- 1 tsp garlic, minced
- 1/2 cup low-sodium chicken broth
- 2 Tbsp fresh lemon juice
- 1 Tbsp capers, drained
- 2 Tbsp unsalted butter
- Fresh lemon slices
- Chopped fresh parsley
Season cutlets with salt and pepper then dust with flour, shaking off the excess. 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. (TIP: You can use a serving platter to cover the pan. This not only puts moisture into the cutlets, but it also warms the platter. Place platter upside down over pan.) 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. Put lemon slice and butter in the hot pan. Once butter melts, pour sauce over cutlets.
Garnish with chopped fresh parsley and serve.