Meyer Lemon Chicken Picata

Meyer Lemon Chicken Picata

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    boneless, skinless chicken breast halves

  • ½

    t Kosher salt

  • ¼

    t pepper

  • ¼

    C all-purpose flour

  • 2

    T butter, divided

  • C Sauvignon blanc

  • ½

    C chicken broth

  • C fresh lemon juice, @ 3 lemons

  • 2

    T capers

  • ¼

    C chopped Italian parsley

Directions

Split chicken halves in half to form 4 cutlets. Place each cutlet between plastic wrap & pound to 1/4" thickness. Sprinkle with salt & pepper. Place flour in shallow dish; dredge cutlets in flour. Melt butter in large skillet over med-hi heat Add cutlets; saute 1 min. Remove from pan. Add wine to pan; bring to a boil, scraping to loosen browned bits. Cook for 1 min or until liquid almost evaporates. Stir in chicken broth; broom to a boil. Cook until broth is reduced to 2 T, @4 min. Stir in juice & capers. Return chicken to pan to warm through. Sprinkle with parsley.


Nutrition

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