Joy Philbin's Chicken Piccata

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the chicken cutlets between 2 sheets of brown paper (or wax paper or saran wrap) and pound until 1/4 inch thick.
  • Season with salt and freshly ground pepper and dredge in flour, shaking off the excess flour.
  • In a large skillet, heat the olive oil, add the butter and sauté the cutlets for 3 minutes per side, until nicely browned.
  • Remove cutlets to drain on paper towels and keep them warm.
  • Add white wine to deglaze the pan.
  • Then add lemon juice.
  • Then add chicken broth and bring to a boil.
  • Add some flour, 1/2 teaspoon at a time, if desired, to thicken the sauce.
  • Add capers (you can add more capers if you like them - or leave them out if you don't).
  • Spoon sauce over chicken cutlets arranged on a place.
  • Garnish with chopped parsley and twists of sliced lemon on top.
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