Chicken Piccata

This dish may sound and look intimidating, but it is really quick and easy enough to serve during the week. The chicken is moist and tender; the lemon butter sauce adds amazing flavor. Be sure you use a good drinking wine- never a cooking wine. Fresh lemon juice is a must as well.

Chicken Piccata

Chicken Piccata
adapted from Cuisine at Home Magazine

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper

all-purpose flour

2 Tbsp. light olive or grape seed oil

1/3 cup dry white wine
, such as Sauvignon Blanc
1 teaspoon minced garlic

1/2 cup low-sodium chicken broth

2 tablespoons fresh lemon juice

1 teaspoon drained capers

2 tablespoons unsalted butter

fresh lemon slices


Slice chicken breasts in half to form 4 cutlets. Season with salt and pepper, then dredge in flour. 

Add oil to a medium size saucepan over medium-high heat.

Saute cutlets 2-3 minutes per side until lightly browned. 

Remove cutlets; set aside, keep warm.

Add wine to pan to deglaze. Add minced garlic and cook 2 minutes until starting to brown.

Add broth, lemon juice, capers, butter and lemons.  Return cutlets to pan and simmer for 3 minutes. 

Serve with your favorite green vegetable.

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