I was perusing a complimentary issue of Cuisine At Home Magazine and there was a photo of Chicken Piccatta on the cover. It has been many years since I have made this dish and I decided on this beautiful Winter's day to give it another shot.
My husband was kind enough to split and pound the breasts for me yesterday, so getting it to the table was a snap. I served with Fresh Sauteed Green Beans and Cheddar Rice.
2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
salt and pepper to tasteAP flour
Nonstick Vegetable Spray
2 tbl Vegetable Oil
1/4 cup dry white wine
1 tsp minced garlic
1/2 cup low sodium chicken broth2 tbsp fresh lemon juice
1 tbsp drained capers
2 tbsp unsalted butter
Fresh lemon slices
Cut your chicken breasts in half like an opened book, and pound thinly
Season cutlets with salt and pepper then dredge them in flour, tapping off extra flour
Coat a saute pan with nonstick spray and add oil, heat over medium heat (if you have extra large breasts, double the oil amount)Saute cutlets 2-3 minutes on the first side, flip them over and saute the other side (covered) 1-2 minutes
Deglaze the pan with the 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 a warm plate
Finish sauce with butter and lemons, once butter melts, pour sauce over cutlets
