Meyer Lemon Chicken Picata
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Ingredients
- 2 boneless, skinless chicken breast halves
- 1/2 t Kosher salt
- 1/4 t pepper
- 1/4 C all-purpose flour
- 2 T butter, divided
- 1/3 C Sauvignon blanc
- 1/2 C chicken broth
- 1/3 C fresh lemon juice, @ 3 lemons
- 2 T capers
- 1/4 C chopped Italian parsley
Details
Cooking time 36mins
Preparation
Step 1
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.
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