Chicken piccata

Cuisine at Home 

Serves: 2

  • 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets (or 4 chicken cutlets)
  • salt and black pepper
  • all-purpose flour
  • nonstick spray
  • 2 Tbsp. vegetable 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. drained capers
  • 2 Tbsp. unsalted butter
  • fresh lemon slices
  • chopped fresh parsley
Season cutlets with salt and pepper, then dredge in flour.  Coat a saute pan with nonstick spray, add oil, and heat over medium-high.
Saute cutlets 2-3 minutes on one side.  Flip cutlets over and saute the other side, covered, 1-2 minutes.  Transfer cutlets to a warmed platter; pour off fat from the pan.
Deglaze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to warm plates.
Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve immediately.
*Chef’s note: So delicious! I added some leftover mushrooms before adding the wine and garlic, and they soaked up the flavor so nicely. Yum yum yum!
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