Chicken Piccata

This Chicken Piccata is a classic Italian dish that is very light with a lemony sauce.  You can enjoy it with a side of roasted potatoes, root vegetables or mashed potatoes and a nice glass of wine.  This is an outstanding dish for any day of the week.

This is a very easy dish and it only takes a few minutes to cook.  The chicken is tender and the sauce is really, really good.  Great choice for a Monday night dinner.

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 wine

1 tsp mince garlic

1/2 cup low-sodium chicken broth

2 tbsp fresh lemon juice

1 tbsp drained capers

2 tbsp unsalted butter

fresh lemon slices

Season cutlets with salt and pepper, then dredge in flour.  Coat a saute pan with nonstick spray, add oil, and heat over medium-high.  Saute cutlets 2-3 minutes on one side.  Flip cutlets over and saute the other side, covered, 1-2 minutes.  Transfer cutlets to a warm platter; pour off fat from the pan.

Degraze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.  Add broth, lemon juice and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to warm plates. Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets.

Garnish with chopped fresh parsley and serve immediately. 

Tip:  Turkey tenderloin makes a great substitute for chicken breast.

Source: Cuisine at Home