Parishioner Recipes

Chicken Piccata

submitted by
Jane Lochrie

INGREDIENTS:

4 chicken cutlets
flour
2 T. vegetable oil
1/3 cup dry white wine
1 t. minced garlic
1/2 cup low sodium chicken broth

2 T. fresh lemon juice
1 T. capers, drained and rinsed
2 T. unsalted butter
Fresh lemon slices
Chopped fresh parsley

DIRECTIONS:
Season the chicken cutlets with salt and pepper then dust with flour. Spray a sauté pan with nonstick spray; add vegetable oil and heat over medium-high.
(I slice a chicken breast lengthwise and put in a Ziploc bag with a little water and pound to 1/2 inch thick.)

Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. (I cover with a heatproof plate and use the hot dish to keep the chicken warm.) Transfer cutlets to a warm plate and cover with aluminum foil to keep warm; pour off fat from pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is almost gone, about 2 minutes. (Be sure to use a good wine--I use a chardonnay.)

Add broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to warm plate and cover.

Finish sauce by adding butter and lemon slices. Once butter melts, pour sauce over cutlets.

Garnish with chopped fresh parsley and serve with your choice of pasta and Italian cheese.

YIELD:
4 servings