While looking through a new magazine called Cuisine at Home, I found a delicious recipe for chicken piccata. I only adapted the recipe a little by substituting extra chicken broth for wine because I didn’t have any wine on hand. The recipe was quick and easy with little clean-up. The chicken was moist and tender while the sauce had excellent flavor from the lemon and garlic. We all, kids included, loved this recipe. It feels good to be cooking in my kitchen again.
- 2 boneless, skinless chicken breasts, cut into cutlets
- Sea salt and freshly cracked pepper, to taste
- 1/4 cup flour
- Nonstick spray
- 1 tbsp olive oil
- 3/4 cup of chicken broth
- 2 cloves of garlic, minced
- 2-3 tbsp fresh lemon juice
- 1 tbsp capers, drained and rinsed
- 1-2 tbsp butter
- Fresh lemon slices
- Fresh parsley, chopped
Halve the chicken breasts lengthwise. Place each half in between two pieces of saran wrap then pound until each cutlet is 1/4 inch thick.
Season the cutlets with sea salt and freshly cracked pepper, to taste then dust with flour. Coat a skillet with cooking spray and olive oil then heat over medium-high.
Sauté the cutlets for 2-3 minutes on one side then flip over and sauté for 2 minutes with the pan covered (to keep the cutlets moist). Transfer cutlets to a platter and cover with a tin foil tent.
Place the garlic in the skillet, stirring constantly for 1 minute. Add the chicken broth to the pan along with the capers, and lemon juice, cook the sauce for 2 minutes until reduced.
Add the butter, lemon slices, and fresh parsley to the sauce then pour over the cutlets and serve. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net