2 boneless, skinless chicken breasts, cut into cutlets
salt and pepper
all purpose flour
non stick spray
2 Tbsp vegetable oil
1/4 cup dry white wine
1 tsp minced garlic
1/2 cup chicken broth
2 Tbsp lemon juice
1 Tbsp capers, drained
2 Tbsp unsalted butter
fresh lemon slices
chopped fresh parsley
Instructions
Season cutlets with salt and pepper, then dust with flour. Coat
saute pan with nonstick spray, add vegetable oil, and heat over
medium-high.
Saute cutlets 2-3 minutes on one side. Flip the cutlets over and
saute the other side 1-2 minutes (longer if the cutlets are not thin),
with the pan covered. Transfer the 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 the cutlets to pan and
cook each side 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.
I usually always serve this with risotto rice.
Originally Submitted
6/7/2009
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