CHICKEN PICCATA
Always looking for ways to duplicate the fine dishes I find in various restaurants, here is another "tweaked till true" recipe of mine. I serve this dish with bow tie pasta and drench the whole plate with the sauce.
Provided by Sandi From CA
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Season flattened cutlets with a thin coat of flour. Salt and pepper them to taste.
- Spray a sauté pan with nonstick spray; add vegetable oil and heat over medium-high.
- Sauté cutlets 2-3 minutes on one side, then 1-2 minutes *covered* on the other.
- Move to a warm plate and cover with foil.
- Pour off fat from 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.
- Finish with butter and lemon slices.
- Once butter melts, pour sauce over cutlets (I highly suggest pairing these with pasta).
- Garnish with parsley and serve.
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