Chicken Picatta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 chicken cutlets
salt & pepper
flour for dusting
2 T. olive oil
¼ c.dry white wine
1 t. garlic
½ c. low-sodium chicken broth
2 T. fresh lemon juice
1 T. capers, optional
2 T. butter
Fresh lemon slices
Chopped fresh parsley to garnish
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Directions: |
Directions:1. Pound chicken breast to a thin consistent thickness. Cut the breast in half to create two cutlets. Repeat with another chicken breast.
2. Season cutlets with salt and pepper then dust with flour. Heat olive oil in a non stick pan and sauté chicken over medium-high heat.
3. Sauté 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Cook chicken until it is done. Transfer cutlets to a warm plate.
4. Deglaze the pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. Add broth, lemon juice and capers. Reduce the sauce by half. Finish with butter, lemon slices and parsley. Once butter has melted pour sauce over cutlets. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: If you are married to an Egger or are an Egger, I suggest doubling the sauce.
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