Summer Chicken Piccata
"This recipe is incredibly easy and quick to make. This is from Cuisine at Home (doubled from original recipe). To maximize the use from the lemons, slice thin slices for finishing and garnish from centers and ream the ends for juice."
photo by Sharlene~W
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 8 chicken cutlets
- salt & freshly ground black pepper
- 1⁄2 - 1 cup flour
- 4 tablespoons vegetable oil
- 1⁄2 cup dry white wine
- 2 teaspoons garlic, minced
- 1 cup low sodium chicken broth
- 4 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 4 tablespoons unsalted butter
- 8 thin fresh lemon slices
directions
- Gently pound cutlets to even thickness (somewhat less than 1/2 inch). Season with salt and pepper then dust with flour, shaking off excess flour.
- Add vegetable oil to sauté pan and heat over medium-high heat. Sauté cutlets 2-3 minutes on one side; flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. (Cutlets should be a nice rich brown--just past golden brown). Transfer cutlets to a warm plate; pour off fat from the pan.
- Deglaze pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly gone, about 2 minutes.
- Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
- To finish sauce, spread a layer of lemon slices in bottom of pan as well as the butter. Stir gently until butter melts. To serve, pour sauce over cutlets and top with a lemon slice. Garnish with chopped fresh parsley if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Loved, loved, loved this one! Was totally worth the extra effort of pounding the chicken cutlets. The sauce seemed to be a little thin, but I kept following the directions and everything turned out great! I served this over low-carb spaghetti that I tossed with half a can of italian seasoned, diced tomatoes and a little bit of grated parmesan cheese. Definitely on my list of favorites. Thank you for posting! -
This is really one of the best chicken piccata recipes ever! The chicken turns out tender and perfect everytime. I always more than double the sauce ingredients and thicken it up at the end with the flour mixture, which makes a wonderful gravy. -
I must be the only one in the world that doesn't like this dish. I get this magazine at home on occassion and tried it the week I received it. I didn't like it at all. Maybe it was the combo of lemon/capers that I didn't like. I must not have a gourmet tongue . -
I receive Cuisine at Home also and have made this dish and it is awesome and so easy!!! I was going to post it, but when I looked it up, you already posted the recipe!! Thanks for posting, now I can save it to my cookbook. -
I loved this dish. It was very tasty and easy to make. I will keep this as my new Piccata recipe. Thanks.
see 6 more reviews
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
