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Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from The Queener 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!

Janice Queener 2005


Recipe from Janice Queener 1-2005

4 chicken cutlets - pound breast to about ¼ inch thick
Sauté them in 2 T. vegetable oil
Deglaze pan with :1/2 cup dry white wine
1 tsp. garlic, minced
Add to sautéed cutlets:
½ cup low sodium chicken broth
2 T. fresh lemon juice
1 T. capers, drained

Season cutlets with salt and pepper then dust with flour. Spray a sauté pan with nonstick spray and add vegetable oil, and heat over med. high.

Sauté cutlets 2-3 minutes on one side- flip cutlets over and sauté 1-2 minutes with pan covered, transfer them to warm plate *- pour off fat from pan. Deglaze pan w/ wine and add garlic. Cook until garlic is slightly brown and liquid is nearly gone [about 2 min]
Add broth and lemon juice and capers, return cutlets to pan and cook on each side 1 minute. Transfer to warm plate and finish w/ butter and lemon slices- melt butter and pour over cutlets.
• [Tip: use platter to cover cutlets, it adds moisture to cutlets and warms platter]

Finish with: 2 T. unsalted butter
Fresh lemon slices




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