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Chicken Piccata

Print Recipe
Prep Time 10 minutes
15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 4 chicken breast cutlets pounded thin (1/2 inch)
  • 2 Tbsp flour
  • salt and pepper
  • 2 Tbsp vegetable oil
  • 1/4 C dry white wine
  • 1 tsp garlic minced
  • 1/2 C low sodium chicken broth
  • 2 Tbsp fresh squeezed lemon juice
  • 1 Tbsp capers drained
  • 2 Tbsp butter
  • thin lemon slices and fresh parsley for garnish (optional)

Instructions
 

  • Season cutlets with salt and pepper and dust with flour.
  • Heat oil over medium high heat in a large skillet. Add chicken cutlets and sauté on one side until starts to brown, about 3 minutes. Flip and brown on the other side about 2 minutes with the pan covered. Remove to a plate and tent with foil.
  • Turn heat down to medium and add wine to deglaze the pan, scraping up the bottom of the pan. Add garlic then cook, stirring, until liquid is almost gone about 2 minutes. Stir in broth, lemon juice and capers. Return chicken to the pan and cook on each side until chicken is cooked through about 3 minutes a side. Transfer cutlets to a warm plate.
  • Off heat whisk butter into the sauce. Pour sauce over chicken and top with parsley and lemon slices if using.
  • Enjoy!