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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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