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.

• Ready In: 20 mins
• Serves: 2

Ingredients

• SEASON

• 2  chicken cutlets (pound the hell out of some chicken breasts situated between two pieces of plastic wrap to 1/4-inch t)
•  salt and pepper
•  flour

• SAUTE IN

• 2  tablespoons  vegetable oil

• DEGLAZE WITH

• 1⁄3 cup dry white wine
• 1  tablespoon  minced garlic

• ADD

• 3⁄4 cup chicken broth
• 2  tablespoons fresh lemon juice
• 2 -4  tablespoons capers, drained

• FINISH WITH

• 2  tablespoons unsalted butter
•  fresh lemon slice

• GARNISH WITH

•  chopped fresh parsley

Directions

1. Season flattened cutlets with a thin coat of flour. Salt and pepper them to taste.
2. Spray a sauté pan with nonstick spray; add vegetable oil and heat over medium-high.
3. Sauté cutlets 2-3 minutes on one side, then 1-2 minutes *covered* on the other.
4. Move to a warm plate and cover with foil.
5. Pour off fat from pan.
6. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
7. Add broth, lemon juice and capers.
8. Return cutlets to pan and cook on each side 1 minute.
9. Finish with butter and lemon slices.
10. Once butter melts, pour sauce over cutlets (I highly suggest pairing these with pasta).
11. Garnish with parsley and serve.