Chicken Piccata
Ingredients
- 4 Thin Chicken Cutlets
- 2 Tbsp Olive Oil
- 1/4 C Dry White Wine
- 1 Tsp Minced Garlic
- 1/2 C Chicken Broth
- 2 Tbsp Fresh Lemon Juice
- 1 Tbsp Capers, drained
- 2 Tbsp Butter
- Fresh Lemon Slices
- Chopped Parsley for garnish
How to make it
- Season cutlets with salt & pepper, then dust with flour
- Add olive oil to saute pan and heat over medium-high heat
- Saute cutlets 2-3 minutes on one side
- Flip over and saute other side 1-2 minutes, cover with plate
- Transfer cutlets to warm plate
- Deglaze pan with wine and add mined garlic
- Cook until garlic is slightly brown and liquid almost gone, about 2 minutes
- Add chicken broth, lemon juice and capers
- Return cutlets to pan and saute on each side for 1 min
- Remove cutlets from pan, transfer to plate add butter and lemon slices
- Once butter melts, pour sauce over cutlets
- Garnish with parsley and serve