Chicken Piccata
2 chicken breasts, cut in half and pounded thin
2 T oil
1/4 c pepper vodka (or dry white wine)
1 t garlic, minced
1/2 c chicken broth
2 T fresh lemon juice
1 T capers, drained
2 T butter
fresh lemon slices

Season chicken with salt and pepper, then dust lightly with flour.  Spray a saute pan with nonstick spray, then add oil and heat over medium-high heat. 

Saute cutlets 2-3 minutes on a side.  Flip them over and saute the other side 1-2 minutes with the pan covered.  Transfer cutlets to a warm plate, pour off the fat from the pan.

Deglaze the pan with vodka or wine and add minced garlic.  Cook until garlic is slightly browned 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 a warm plate.

Finish with butter and lemon slices.  Once butter melts, pour sauce over cutlets.


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