Chicken Piccata

By á-46036

Makes 2 servings.
Total time: about 30 minutes

Ingredients

• 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
• Salt and 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

Preparation

Step 1

Season cutlets with salt and pepper, then dredge in flour. Coat a sauté pan with nonstick spray, add oil, and heat over medium-high.

Sauté cutlets 2-3 minutes on one side, flip cutlets and sauté, covered, 1-2 minutes. Transfer cutlets to a warmed platter; pour off fat from 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.