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Thursday, December 29, 2011

Chicken Piccata

Source:  Cuisine at Home, complimentary issue.  This is a very tasty recipe.
2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
salt and black pepper
all-purpose flour
nonstick spray
2 Tbsp. vegetable oil
1/4 cup dry white wine
1 tsp. minced garlic
1/2 c chicken broth
2 TBS. fresh lemon juice
1 TBS. drained capers
2 TBS unsalted butter
fresh lemon slices
chopped fresh parsley
Season cutlets with salt and pepper, then dredge in flour.  Coat a saute pan with nonstick spray, add oil, and heat over medium-high.  Saute cutlets 2-3 minutes on one side.  Flip cutlets over and saute the other side, covered, 1-2 minutes.  Transfer cutlets to a warmed platter; pour off fat from the pan.   Deglaze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.  Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to warm plates.
Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets.
 Garnish with chopped fresh parsley and serve immediately.
Makes:  2 servings

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