Chicken Piccata

By Ellan

Ingredients

• 2 boneless, skinless chicken breast, cut into cutlets.
• salt and pepper
• all-purpose flour
• nonstick spray
• 2 tab. vegetable oil
• 1/4 cup dry white wine
• 1 tab. minced garlic
• 1/2 cup chicken broth
• 2 tab. fresh lemon juice
• 1 tab. caper, drained
• 2 tab. unsalted butter
• Fresh lemon slices
• Chopped fresh parsley

Preparation

Step 1

Season cutlets with salt and pepper, then dust with flour. Coat a saute' pan with nonstick spray, add vegetable oil, and heat over med-high heat.

Saute' cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side 1-2 minutes with the pan covered. 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.