Ingredients
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2
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-
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2
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1/3
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1
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-
-
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-
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Directions
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., This was very easy and very clean tasting. It was a 2/10 difficulty level with a 9/10 taste. I would recommend more lemon in the future and maybe a little less liquid. Followed the directions exactly. My boyfriend and I loved this with some butter/garlic orzo. Adding this to the rotation. Thanks!
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Steps
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1
Done
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Season Flattened Cutlets With a Thin Coat of Flour. Salt and Pepper Them to Taste. |
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2
Done
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Spray a Saut Pan With Nonstick Spray; Add Vegetable Oil and Heat Over Medium-High. |
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3
Done
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Saut Cutlets 2-3 Minutes on One Side, Then 1-2 Minutes *covered* on the Other. |
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4
Done
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Move to a Warm Plate and Cover With Foil. |
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5
Done
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Pour Off Fat from Pan. |
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6
Done
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Deglaze Pan With Wine and Add Minced Garlic. Cook Until Garlic Is Slightly Brown and Liquid Is Nearly Gone, About 2 Minutes. |
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7
Done
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Add Broth, Lemon Juice and Capers. |
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8
Done
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Return Cutlets to Pan and Cook on Each Side 1 Minute. |
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9
Done
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Finish With Butter and Lemon Slices. |
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10
Done
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Once Butter Melts, Pour Sauce Over Cutlets I Highly Suggest Pairing These With Pasta. |
