Chicken Piccata

By á-47

Ingredients

• 2 boneless, skinness chicken breasts, cut in half and pounded into cutlets
• salt and pepper
• flour
• nonstick spray
• 1 Tbsp. vegetable oil
• 1/4 cup dry white wine
• 1 tea. minced garlic
• 1/2 cup chicken broth
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. drained capers
• 2 Tbsp. butter
• fresh lemon slices
• chopped fresh parsley

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 pates.

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

Garnish with chopped parsley.