Chicken Piccata
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- salt and pepper, to taste
- 4 chicken cutlets (can use turkey or pork too)
- 2⁄3 cup flour (this is an estimate)
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 1⁄4 cup dry white wine
- 1 teaspoon garlic, minced
- 1⁄2 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, drained
- 2 tablespoons unsalted butter
- 7 -8 fresh lemon slices
- chopped fresh parsley, for garnish (optional)
directions
- Season the cutlets with salt and pepper.
- Put the flour and the seasoned cutlets into a gallon-sized ziploc baggie. Shake well to coat all of the chicken with flour.
- Spray a saute pan with nonstick spray, add the oil, and heat over medium-high heat.
- Add cutlets to heated pan, shaking off the excess flour as you do.
- Saute the cutlets for 2-3 minutes on one side. Flip over and saute the other side 1-2 minutes with the pan covered with a plate.
- Transfer the cutlets to the warm plate (that was covering the pan) and pour off fat from the pan.
- Add wine and minced garlic to the pan and deglaze the pan. Cook until garlic is slightly brown and wine is nearly gone (about 2 minutes).
- To the pan, add broth, lemon juice, capers, and cutlets (make sure to keep the plate they were on handy).
- Cook cutlets for an additional 1 minute on each side.
- Transfer the cutlets back to the plate.
- Add butter and lemon slices to the pan and melt butter. Once melted, pour sauce over cutlets.
- Garnish with chopped parsley (if desired) and serve.
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RECIPE SUBMITTED BY
Riverlivin
United States