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Chicken Piccata Recipe

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Ingredients:  
Ingredients:  
CHICKEN PICCATA
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
Directions:
Directions:
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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