Ingredients: 2 boneless, skinless chicken breasts, cut into cutlets
2T vegetable oil
1/4 cup dry white wine
1t minced garlic
1/2 cup chicken broth
2T fresh lemon juice
2T capers, drained
2T unsalted butter
Fresh lemon slices (optional)
Chopped fresh parsley (optional)
Directions: Season cutlets with salt and pepper, the dust with flour. Coat a saute pan with nonstick spray, add vegetable oil, and heat over medium-high. Saute cutlets for 2-3 minutes on both sides; transfer them to warm plate. Deglaze pan with white wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated. Add broth, lemon juice, and capers. Return chicken to pan and cook for 1 minute on each side. Transfer chicken to plate. Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley.
*Tip: Serve with fettuccine noodles and pour the extra sauce on them!
|Chicken Piccata with fettuccine noodles|