Meyer Lemon Chicken Piccata

By thatjerseygirl

Freshen up a classick chicken dish by using Meyer lemons for the sauce. These lemons have a great tangy aroma and are sweeter and less acidic than regular lemons. Don't have 'em, just use regular

Ingredients

• 2 (8-oz) skinless, boneless chicken breast halves
• 1/2 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup AP flour
• 2 Tbs 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 freshly squeeze Meyer lemon juice (about 3 lemons)
• 2 Tbs capers, rinsed and drained
• 1/4 cup chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

Split the 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.

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

Add wine to pan, bring to a boil and scrape 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 Tbs (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.