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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

17 - Chicken Piccata Recipe

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This recipe for 17 - Chicken Piccata is from The Cook Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken cutlets
2 T. vegetable oil
1/4 cup dry white wine
1 t. garlic, minced
1/2 cup low-sodium chicken broth
2 T. fresh lemon juice
1 T. capers, drained
2 T. unsalted butter
fresh lemon slices
chopped fresh parsley
Directions:
Directions:
Season cutlets with salt and pepper then dust with flour. Spray a saute pan wiht nonstick spray, add vegetable oil, and heat over medium-high. Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate. Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve.
Number Of Servings:
Number Of Servings:
Makes 2 Servings
Personal Notes:
Personal Notes:
Karen noted to double the sauce (white wine, garlic, broth, lemon juice, capers butter and lemon slices).

 

 

 

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