Chicken Piccata

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• salt and pepper, to taste
• 4 chicken cutlets (can use turkey or lamb too)
• 2/3 cup flour (this is an estimate)
• 2 tablespoons vegetable oil or 2 tablespoons olive oil
• 1/4 cup dry 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)

Recipe

• 1 season the cutlets with salt and pepper.
• 2 put the flour and the seasoned cutlets into a gallon-sized ziploc baggie. shake well to coat all of the chicken with flour.
• 3 spray a saute pan with nonstick spray, add the oil, and heat over medium-high heat.
• 4 add cutlets to heated pan, shaking off the excess flour as you do.
• 5 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.
• 6 transfer the cutlets to the warm plate (that was covering the pan) and pour off fat from the pan.
• 7 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).
• 8 to the pan, add broth, lemon juice, capers, and cutlets (make sure to keep the plate they were on handy).
• 9 cook cutlets for an additional 1 minute on each side.
• 10 transfer the cutlets back to the plate.
• 11 add butter and lemon slices to the pan and melt butter. once melted, pour sauce over cutlets.
• 12 garnish with chopped parsley (if desired) and serve.