Chicken Piccata

By á-4067

Grassy citrusy sauvignon blanc and aromatic Meyer Lemon perk up checken

Nutritional Information
Calories:
214
Fat:
7.3g (sat 4.1g,mono 1.9g,poly 0.6g)
Protein:
27.5g
Carbohydrate:
8.5g
Fiber:
0.6g
Cholesterol:
81mg
Iron:
1.6mg
Sodium:
502mg
Calcium:
26mg

Ingredients

• 2 (8-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter, divided
• 1/3 cup sauvignon blanc or other crisp, tart white wine
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/3 cup fresh Meyer lemon juice (about 3 lemons)
• 2 tablespoons capers, rinsed and drained
• 1/4 cup chopped fresh flat-leaf parsley

Details

Preparation time 36mins
Cooking time 72mins

Preparation

Step 1

Preparation
1. Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.

3. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.