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Chicken piccata

Ingredients:2 chicken cutlets1/2 cup low-sodium chicken brothSalt and pepper2 tablespoons fresh lemon juiceFlour, for dusting1 tablespoon capers2 tablespoons oil1 tablespoon butter1/4 cup dry white wineLemon slices1 teaspoon minced garlicFresh parsley, for garnishingYield: 2 ServingsDirections:Season 4 chicken cutlets with salt and pepper, dust with flour, and saute in 2 Tbsp. oil, 2-3 minutes on
Chicken Piccata
Today

Ingredients:

  • 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

Yield: 2 Servings

Directions:

  • 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.
  • 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.
  • 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.

This recipe originally appeared on iVillage.