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Chicken Piccata

4 chicken cutlets (breasts pounded thin)
2 Tbsp. vegetable oil
1/4 cup dry white wine
1 tsp. garlic, minced
1/2 cup low sodium chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. capers, drained
2 Tbsp. butter
fresh lemon slices
fresh parsley, chopped for garnish

Season cutlets with salt and pepper and dust with flour.  Spray a saute pan with
nonstick spray then add vegetable oil and heat over medium-high.  Saute cutlets
2-3 minutes on the first side, then flip and cook on other side 1-2 minutes.  Transfer
cutlets to a plate and keep warm.  Pour off fat from pan. 
Deglaze the pan with wine and add garlic.  Cook until garlic is golden brown and liquid
is almost gone. 
Add broth, lemon juice, and capers, return cutlets to pan and cook 1 minute per side.
Remove cutlets and keep warm. 
Put lemon slices and butter in pan.  When butter melts, pour sauce over cutlets and
serve garnished with freshly chopped parsley.

MOM!MOM! notes.  You can buy chicken cutlets and turkey works well also. 

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