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Chicken Piccata Recipe

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This recipe for Chicken Piccata is from The Floyd Family Cookbook Project, 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:  
2 boneless, skinless chicken breasts, halved, pounded to ¼-inch thick
1 tsp. salt and black pepper
2 tsp. all-purpose flour
2 tbsp. canola 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. capers
Directions:
Directions:
Season cutlets with salt and pepper, then dust with 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 over and sauté, covered, 1–2 minutes.
Transfer cutlets to a plate; pour off fat from the pan.
Deglaze the pan with wine and add garlic.
Cook until liquid is nearly evaporated, 2 minutes.
Add broth, lemon juice, and capers.
Return cutlets to pan and cook on each side for 1 minute.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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