2 boneless, skinless chicken breasts, cut in half lengthwise & pounded into cutlets
Salt and pepper
All-purpose flour
Nonstick Spray
2 TBS. vegetable oil
1/4 cup dry white wine
1 tsp. minced garlic
1/2 cup low-sodium chicken broth
2 TBS. fresh lemon juice
1 TBS. drained capers
2 TBS. unsalted butter
Fresh lemon slices
Chopped fresh parsley (for garnish)
Instructions
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 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.
Originally Submitted
2/18/2014
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