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Liz’s Favorite CHICKEN PICCATA Recipe

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  • Author: Liz Sloan
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Description

Adapted from Cuisine at Home


Ingredients

Scale

4 chicken cutlets

½ cup flour

3 tablespoons vegetable oi1

1/3 cup dry white wine

2 teaspoons minced garlic

¾ cup chicken broth

3 tablespoons fresh lemon juice

2 tablespoons capers, drained

3 tablespoons salted butter

Fresh lemon slices

Salt and pepper


Instructions

Chicken cutlets should be hammered to ¼ inch thickness. Season generously with salt and pepper and roll in flour. Coat sauté pan with non-stick cooking spray, add vegetable oil and heat over medium high heat. 

Once oil shimmers, add cutlets and cook for approximately 2-3 minutes per side. Remove cutlets from pan and set aside. (Note: this step can be completed the day before! Refrigerate cutlets overnight, remove from fridge a few hours before cooking to bring to room temperature the following day.)

Deglaze pan with white wine and add minced garlic. Cook for a couple of minutes until liquid is nearly evaporated. 

Add chicken broth, lemon juice and capers. Return cutlets to the pan for 1 minute on each side. Transfer cutlets to warm plates. 

Add butter and lemon slices to sauté pan. Once butter melts, pour sauce over cutlets. 


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