Chicken Piccata

"Always looking for ways to duplicate the fine dishes I find in various restaurants, here is another "tweaked till true" recipe of mine. I serve this dish with bow tie pasta and drench the whole plate with the sauce."
 
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photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Sherrybeth photo by Sherrybeth
photo by Sherrybeth photo by Sherrybeth
photo by Sherrybeth photo by Sherrybeth
photo by Sandi From CA photo by Sandi From CA
Ready In:
20mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • Season flattened cutlets with a thin coat of flour. Salt and pepper them to taste.
  • Spray a sauté pan with nonstick spray; add vegetable oil and heat over medium-high.
  • Sauté cutlets 2-3 minutes on one side, then 1-2 minutes *covered* on the other.
  • Move to a warm plate and cover with foil.
  • 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 pan and cook on each side 1 minute.
  • Finish with butter and lemon slices.
  • Once butter melts, pour sauce over cutlets (I highly suggest pairing these with pasta).
  • Garnish with parsley and serve.

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Reviews

  1. This was very easy and very clean tasting. It was a 2/10 difficulty level with a 9/10 taste. I would recommend more lemon in the future and maybe a little less liquid. Followed the directions exactly. My boyfriend and I loved this with some butter/garlic orzo. Adding this to the rotation. Thanks!
     
  2. This is the kind of meal that I find myself craving the day after eating it. I used two large chicken breasts that I sliced in half horizontally, making it much easier to pound into really thin cutlets. This was so quick and easy to prepare and, BONUS, I always have these ingredients on hand so it's a great last-minute type of meal. You MUST serve this with pasta! Thanks for the recipe Sandi :)
     
  3. This is an excellent recipe. Restaurant quality in my opinion. Very easy to follow directions with better than expected results. Nice balance of lemon, garlic, wine and butter for a sumptious flavored sauce. I served it with linguine noodles. Deserves more than 5 stars. Thanks.
     
  4. This was wonderful. There was a restaurant I used to go to in Jersey that made the most amazing Pollo Limone...and this recipe is almost exactly like that wonderful dish I used to have whenever I visited my friends in Jersey. Fabulous! I served it with a Pasta Primavera recipe (22077) and it complemented it perfectly!
     
  5. This was just about perfect! I used a pack of boneless chicken breasts - little over 1 pound. I browned them in a combo of 1 T. oil and 1 T. butter. Otherwise, followed this exactly and it was delicious - lemony, garlicky, buttery - wonderful blend of flavors! Thanks!
     
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