CHICKEN PICCATA - Janet Combs Kaufman Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Chicken Cutlets
2 Tbsp. Oil
1/4 c. dry White Wine
1 tsp. Garlic, minced
1 c. Chicken Broth
3 Tbsp. Fresh Lemon Juice
2 Tbsp. Capers, Drained
3 Tbsp. Unsalted Butter
Fresh Lemon Slices
Chopped Fresh Parsley
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Directions: |
Directions:Pound chicken breasts to 1/2" thickness. Season cutlets with salt and pepper and dust with flour. Coat a saute pan with nonstick spray. Add 2 T. oil and heat over medium-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 warm plate; 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 minutes. Transfer cutlets to a warm plate. Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 Minutes |
Personal
Notes: |
Personal
Notes: Serve with cooked Angel Hair Pasta, if desired.
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