Chicken Piccata

This Cuisine at Home recipe was posted on our message boards by member sheshebop. "Four chicken cutlets is too many for [darling husband] and I, but this recipe actually only makes enough sauce for two. I would recommend you make the recipe as is and only use two cutlets, or double other ingredients if you are using 4 cutlets," says sheshebop.

Recipe courtesy of iVillage member sheshebop

Chicken Piccata

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    2 chicken cutlets 1/2 cup low-sodium chicken broth
    Salt and pepper 2 tablespoons fresh lemon juice
    Flour, for dusting 1 tablespoon capers
    2 tablespoons oil 1 tablespoon butter
    1/4 cup dry white wine Lemon slices
    1 teaspoon minced garlic Fresh parsley, for garnishing


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    • 1

      Season 4 chicken cutlets with salt and pepper, dust with flour, and saute in 2 Tbsp. oil, 2-3 minutes on one side, flip and then saute 1-2 minutes with the pan covered. Transfer the cutlets to a warm platter; pour off fat from the pan.

    • 2

      Deglaze the pan with 1/4 cup dry white wine and add 1 tsp. minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.

    • 3

      Add 1/2 cup low-sodium chicken broth 2 Tbsp. fresh lemon juice, and 1 Tbsp. capers, drained. Return cutlets to pan and cook on each side 1 minute. Transfer the cutlets to a warm plate. Add 1 Tbsp. unsalted butter and some fresh lemon slices to sauce in pan. Once the butter melts, pour sauce over cutlets. Garnish with fresh parsley.

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