Chicken Picatta version 2

By dyannucci

Part of piccata's charm is that it only requires basic cooking skills to prepare. You get professional results, even if you're a beginner cook. To make this recipe even more enticing, much of the preparation can be done hours ahead of serving.
Because cutlets are lean and cook in just a few minutes, they produce very little drippings to use in a sauce. A light coating of flour will act as an emulsifier and thickener, while a simple addition of fresh lemons, white wine, and capers create the classic piccata flavors.

Serve with asperagus

Ingredients

• Makes 2 servings
• Total time: about 30 minutes
• 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets, (pages 20-2 7)
• Salt and black pepper All-purpose flour Nonstick spray
• 2 Tbsp. vegetable oil 1/4 cup dry white wine
• 1 tsp. minced garlic
• 1/2 cup 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

Step 1

Season cutlets with salt and pepper, then dredge 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 and saute the other side, covered, 1-2 minutes. 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.