Chicken Piccata
- 4 chicken cutlets
- 2 tablespoons vegetable oil
- 1/4 cup dry white wine
- 1 teaspoon garlic, minced
- 1/2 cup chicken broth
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of capers, drained
- 2 tablespoons butter
- fresh lemon slices
- chopped parsley
Season cutlets with salt and pepper, then dust with flour. Coat a saute pan with nonstick spray, add vegetable oil and heat over medium high stove.
Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side 1-2 minutes with pan covered. Transfer cutlets to a warm plate; pour off fat from 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 the pan and cook on each side for 1 minute. Transfer cutlets to warm plate.
Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets.
Garnish with chopped parsley and serve.