chicken piccata
I saw this tasty recipe in my "Cuisine at Home" magazine this week and found boneless, skinless chicken breasts on sale so bought them and prepared this dish. It is awesome!!! The chicken is so tender and has a delicious flavor!
prep time
10 Min
cook time
method
---
yield
2
Ingredients
- 1/4 cup dry, white wine
- 1 teaspoon minced garlic
- 1/2 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon drained capers
- 2 tablespoons unsalted butter
- - fresh lemon slices
- - chopped fresh parsley
- 2 - boneless, skinless chicken breasts, cut in half and pounded into cutlets
- 2 tablespoons vegetable oil
How To Make chicken piccata
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Step 1Cut the chicken breasts in half and pound into cutlets; season with salt and pepper; then dredge in flour. Coat a saute pan with nonstick spray; add oil, and heat over medium-high heat. 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.
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Step 2Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for one 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.
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Step 3I used three boneless, skinless chicken breasts and cut them in half. I also did not have capers so just used the minced garlic and this was fine. This is a very easy recipe to make and the cutlets are so tender that you can cut them with a fork. ENJOY!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Chicken
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