Ingredients: |
Ingredients: Cutlets
1/2C All-purpose flour
4 Boneless, skinless chicken breasts (about 6 to 8 oz each), trimmed of excess fat, tenderloins removed
Salt & Pepper
2T Vegetable oil
Piccata Sauce
1 Medium shallot, minced (about 3 tablespoons)
2 Garlic cloves, minced (about 2 teaspoons)
Juice of 2 lemons (about ¼ C)
1½C Chicken broth
2T Whole milk
1T Cornstarch
4 Lemons - cut into wedges
2T Capers, rinsed and patted dry
1T Fresh parsley leaves, minced
Ground black pepper
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Directions: |
Directions:1. For the cutlets: Place the chicken breasts on a cutting board and slice cross ways across to make 2 or 3 cutlets. Lightly pound the cutlets to make them a bit thinner.
2. Pat the cutlets dry with paper towels and season with salt and pepper.
3. Spread the flour in a shallow dish. Lightly dredge the cutlets in the flour and shake off the excess; set aside.
4. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until just smoking. Lay half of the cutlets in the skillet and cook until lightly golden, about 3 minutes. Flip the cutlets over and continue to cook until the meat is no longer pink in the center and feels firm when pressed with a finger, about 2 minutes. Transfer the cutlets to a plate and cover with foil; set aside. Repeat with the remaining oil and cutlets.
For the Sauce
3. Add the minced shallot and ¼t salt to the oil left in the skillet, return to medium-low heat, and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, scraping up the browned bits. Bring to a simmer and cook until the mixture measures 1 cup, about 5 minutes.
4. Pour any accumulated chicken juices into the simmering sauce. Whisk the milk and cornstarch together, then whisk into the simmering sauce.
5. Continue to simmer the sauce until it has thickened, about 1 minute. Off the heat, stir in the lemon juice, capers, and parsley, and season with salt and pepper to taste. 6. Spoon the sauce over the chicken before serving and garnish with lemon wedges. |
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