Chicken Piccata

Name: Chicken Piccata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 1 whole chicken breast; 2 tablespoons vegetable oil; 1/4 cup dry white wine; 1 teaspoon garlic, minced; 1/2 cup chicken broth; 2 tablespoons fresh lemon juice; 1 tablespoon capers, drained; 2 tablespoons unsalted butter; 1/2 lemon, thinly sliced; fresh parsley, chopped

Submitted by pansregnig

"Based on a recipe from "Cuisine at Home" magazine."

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Ready In:: 30mins
Ingredients:: 10
Serves:: 2

ingredients

1 whole chicken breast
2 tablespoons vegetable oil
¹⁄₄ cup dry white wine
1 teaspoon garlic, minced
¹⁄₂ cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons unsalted butter
¹⁄₂ lemon, thinly sliced
fresh parsley, chopped

directions

To make cutlets, trim off tenderloins, cut each breast half in two, and pound gently until uniformly 1/4" thick.
Season cutlets with salt and pepper, then dust with flour, shaking off the excess.
Coat a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.
Saute cutlets for 2-3 minutes on one side. Flip the cutlets over and saute the other side 1 to 2 minutes with the pan covered. 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 brown and liquid is nearly gone, about 2 minutes.
Add broth, lemon juice and capers. Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to the warm plate.
Add butter and lemon slices to sauce. Once butter melts, pour sauce over cutlets.
Garnish with chopped fresh parsley and serve.