Saturday, November 15, 2008

Chicken Piccata

This dish looks very elegant, but it's not that hard and tastes delicious! This is the only reason I keep capers in my fridge :-)

4 chicken cutlets, pounded flat

Saute in:
2 T. vegetable oil

Deglaze with:
1/4 c. dry white wine
1 t. garlic, minced

1/2 c. low-sodium chicken broth
2 T. fresh lemon juice
1 T. capers, drained
Sauteed cutlets

Finish with:
2 T. unsalted butter
Fresh lemon slices

Garnish with:
Chopped parsley

Season cutlets with salt and pepper then coat with flour. Add vegetable oil to a nonstick pan and heat over med. high heat.

Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side 1-2 min. 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 min.

Add broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.

Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets.

Garnish with chopped fresh parsley and serve.

This recipe comes from Cuisine At Home magazine.

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