Saturday, February 25, 2012

Chicken Piccata - Cuisine At Home

I love working with chicken.  It's lower in calories and better for you than beef.  This recipe is easy, easy, easy.  You can save it for that special occasion, or as a week night treat.  Add the vegetable of your choice, a light salad and either rice pilaf or baby reds and you have a wonderful meal.  If you have never flattened chicken for a recipe like this, see my recipe for Chicken Marsala on this blog.  There's a short video showing you exactly how to get those chicken breasts nice and flat.



The Recipe:

Chicken PiccataSource:  Cuisine at Home, complimentary issue
Ingredients:2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
salt and black pepper
all-purpose flour
nonstick spray
2 Tbsp. vegetable oil
1/4 cup dry white cooking wine
1 tsp. minced garlic
1/2 cup low-sodium chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. drained capers
2 Tbsp. unsalted butter
fresh lemon slices
chopped fresh parsley

Instructions:1.  Season cutlets with salt and pepper, then dredge in flour.  Coat a saute pan with nonstick spray, add oil, and heat over medium-high.
2.  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.
3.  Deglaze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
4.  Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to warm plates.
5.  Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets.
6.  Garnish with chopped fresh parsley and serve immediately.
Makes:  2 servings






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