Chicken Piccata

Chicken Piccata

Ingredients:

2 chicken breasts, cut into cutlets

Salt and pepper

All-purpose flour

Nonstick spray

2 Tablespoon vegetable oil

1/4 cup dry white wine

1 teaspoon minced garlic

2 Tablespoons fresh lemon juice

1/2 cup chicken broth

1 Tablespoon capers, drained

2 Tablespoons unsalted butter

Fresh lemon slices

chopped parsley

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Directions:

Season cutlets with salt and pepper, then dust with flour. Coat a saute pan with nonstick spray, add vegetable oil, and heat over medium-high heat.

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Saute cutlets 2 to 3 minutes on one side. Flip the cutlets over and saute the other side 1 to 2 minutes with the pan covered. Transfer the cutlets to a warmed platter, pour off the fat from the pan.

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Deglaze the pan with wine and add minced garlic. Cook until the garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

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Add broth, lemon juice, and capers. Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to warm plates.

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Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve.