Prepare two boneless, skinless chicken breasts for cutlets by gently pounding each half breast between two pieces of plastic wrap to a uniform thickness of ¼ inch. Season cutlets with salt & pepper, and then dust with flour.
Spray a sauté pan with nonstick cooking spray. Add vegetable oil & heat over medium-high heat.
Sauté cutlets for 2 to 3 minutes on one side. Turn cutlets over & sauté the other side for 1 to 2 minutes, with the pan covered, until they are golden brown on each side. Transfer to a warm plate; pour off fat from pan.
Deglaze pan with wine or chicken broth, & add minced garlic. Cook in the garlic is slightly brown & the liquid is nearly gone, about 2 minutes.
Add broth, lemon juice, and capers. Return cutlets to pan & cook on each side for 1 minute. Transfer cutlets to warm plate.
Finish with butter & lemon slices. Once butter melts, pour sauce over cutlets.
Serve these flavorful chicken cutlets with basmati rice & a fresh steamed vegetable.
Originally Submitted
9/30/2009
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You can add this Driftwood Estate Laura's Chicken Piccata recipe to your own private DesktopCookbook.
