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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from The Poirier Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Chicken cutlets
2 T vegetable oil
1/4 C dry white wine
1 t garlic, minced
1/2 C low-sodium chicken broth
2 T fresh lemon juice
Directions:
Directions:
Season cutlets with salt and pepper then dust with flour. Spray a saute pan with non-stick spray, add vegetable oil, and heat over medium-high.
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 warm plate; pour off far from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone,about 2 minutes.
Add broth and lemon juice. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
Finish with a little butter and lemon slices. Once butter melts, pour sauce over cutlets.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15-20 minutes

 

 

 

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