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Here ya go Nic, and welcome to CAH. Hope you join in the fun here:
Chicken Piccata
(Cuisine at home, April 2002, Issue 32, p. 9)
Makes: 2 Servings Total Time: 25 Minutes Rating: Intermediate
Season:
4 chicken cutlets
Saute in:
2 T. vegetable oil
Deglaze with:
1/4 cup dry white wine
1 t. garlic, minced
Add:
1/2 cup low-sodium chicken broth
2 T. fresh lemon juice
1 T. capers, drained
Sauteed cutlets
Finish with:
2 T. unsalted butter
Fresh lemon slices
Season cutlets with salt and pepper then dust with flour. Spray a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.
Saute cutlets 2–3 minutes on one side. Flip the cutlets over and saute the other side 1–2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown 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.
Garnish with chopped fresh parsley and serve.
Don't wait too long to tell someone you love them.
Billy
Posts: 3,714
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Joined: Jan 2006
Welcome, Nic!
Enjoy!!
PJ
PJ