Chicken Piccata

By 12_34

Ingredients

• 2 boneless, skinless chicken breasts, half chicken breasts lengthwise and pound gently; trim excess fat and skin; remove tenderloin
• Salt and black pepper
• All-purpose flour
• Nonstick spray
• 2 Tbsp. vegetable oil
• 1/4 c. dry white wine
• 1 tsp. minced garlic
• 1/2 c. low-sodium chicken broth
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. drained capers
• 2 Tbsp. unsalted butter
• Fresh lemon slices
• Chopped fresh parsley

Details

Servings 2
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

After slicing and pounding chicken into cutlets, season them with salt and pepper and dredge them in flour. Coat a saute' pan with nonstick spray, add oil, and heat over medium-high. Saute' cutlets 2-3 minutes on one side. Flip cutlets over when golden brown on first side, covered, 1-2 minutes. Cover pan with a heatproof platter to keep warm. Transfer cutlets to a warmed platter; pour off fat from the pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.

Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.

Garnish with chopped fresh parsley and serve immediately.