Chicken Picatta

4 Servings
chicken
American
savory yummy dinner main dish leftovers chicken American

4 cken cutlets
2 T. etable oil
1 1 cup dry te wine
1 tsp. lic minced
1 1 cup low-sodium cken broth
2 T. fresh on juice
1 T. ers drained
2 T. unsalted ter
1 Fresh on slices
1 Chopped fresh sley

Season cutlets with salt and pepper then dust with flour. Spray a sauté pan with nonstick spray, add vegetable oil, and heat over medium-high. Sauté cutlets 2-3 minutes on one side, flip over and sauté the other side 1-2 minutes with the 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 one 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.


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