Main Dishes, Poultry

CHICKEN PICCATA

  • 4 Chicken cutlets
  • 2 tablespoons Olive oil
  • 1/4 cup White wine, dry
  • 1 teaspoon Garlic, minced
  • 1/2 cup Chicken broth
  • 2 tablespoons Lemon juice
  • 1 tablespoon Capers
  • 2 tablespoons Butter
  • Parsley

    • Season cutlets with salt and pepper then dust with flour, saute in oil at medium-high heat. 2-3 minutes. flip the cutlets over saute 1-2 mintues with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan. Deglaze pan with wine and add mincd garlic. Cook until garlic is translucent 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 warm plate. Finish sauce with butter and lemon slices. Once butter melts, pour sauce over cutlets. Garnish with choped fresh parsley and serve. Serves 2-4.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Columbia, SC. 

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