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.
Chicken PiccataSource: Cuisine at Home, complimentary issueIngredients:2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
salt and black pepper
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