Chicken Piccata

By Iggiewoman

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

Ingredients

• 4 chicken cutlets
• 2 Tbsp vegetable oil
• 1/4 C dry white wine
• 1 tsp garlic minced
• 1/2 C low sodium chicken broth
• 2 Tbsp fresh lemon juice
• 1 Tbsp capers,drained
• 2 Tbsp unsaled butter
• Fresh lemon slices

Preparation

Step 1

Season cutlets w/ salt and pepper then dust with flour. spray a sauce pan with nonstick spray, add vegetable oil and heat over medium-high
Saute cutlets 2 - 3 minutes n one side; flip the cutlets over and saute on other side 1 - 2 minutes with pan covered. Transfer cutlets to a warm plate; pour off fat from pan
deglaze pan with wine and add minced garlic. Cook until golder brown and liquid is nearly gone about 2 min.
Add broth, lemon juice and capers. Rturn cutlets to pan and cook each side 1 minute. Move cutlets to a warm plate
Finish with butter and lemon slices. Once butter melts pour sauce over cutlets. Yummm..