Chicken Piccata

Although I may be late getting my first recipe posted, I promise this one is worth the wait. I was a little hesitant because of the lemon since I'm not really a huge lemon fan but I was more than pleasantly surprised. Not to mention the recipe isn't too complicated. Chicken Piccata is a tender chicken cutlet seared, then simmered in a rich lemony sauce...it was so good I wanted more just after I was finished wrapping up the leftovers. I'm sure this will go on my favorite recipes list. So cook it up, and let me know what you and your family thought of it :)

4 chicken cutlets (2 boneless skinless chicken breasts)
1/2 cup flour
2 Tbsp Vegetable oil
1/4 cup dry white wine (may substitute with cooking wine or white grape juice)
1 garlic clove, minced
1/2 cup Chicken broth
2 Tbsp FRESH lemon juice
t Tbsp capers, drained
2 Tbsp butter
fresh lemon sliced into thin rounds
Parsley (as a garnish)

Cut the 2 chicken breasts in half width wise. Pound each piece of chicken between two pieces of plastic wrap until chicken is 1/4 inch thick. Now you have chicken cutlets. Season cutlets with salt and pepper then dust with flour on both sides.
Add vegetable oil to large saute pan and heat over medium-high. Saute cutlets 2-3 minutes on one side then flip and saute 1-2 minutes on second side. You want each side be nicely golden brown. Transfer cutlets to warm plate and set aside.
De glaze* the 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 and bring to a simmer. Finish with butter and lemon slices. Once butter melts and is combined in sauce return cutlets to pan and simmer in sauce for two minutes more or until they are completely re-heated. Garnish with sprinkles of chopped parsley and serve.

I served this with buttered angel hair pasta and a veggie on the side. Delish! Also on a side note if you like things extra saucy you may want to double the sauce ingredients. But I suggest trying the original recipe first since the sauce is a bit rich.

*To de glaze a pan means to pour a small amount of liquid into a hot pan scraping the flavorful bits off the bottom creating a more flavor intense sauce.















*Picture and recipe courtesey of "cuisine" magazine (thanks!)