Chicken Piccata

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add to shopping list Ingredients

1 boneless, skinless chicken brest cut in half and pounded flat
Seasoning
all purpose flour for dredging
nonstick spray
2 Tbsp. canola or vegetable oil
1/2 cup dry white wine
1 tsp. minced garlic
1 cup low sodium chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. drained capers
2 Tbsp. unsalted butter
fresh lemon slices

Preparation

Season the cutlets with salt and pepper or your favorite seasoning then dredge in flour. Coat a saute pan with nonstick spray, then add oil and heat over medium high heat. Saute the chicken 2-3 minutes on one side then flip over and saute the other side for 1-2 minutes more. Transfer to a warm platter and deglaze the pan with the white wine and add the minced garlic. cook until the garlic is lightly browned and the liquid is reduced about 2 minutes. Add the broth, lemon juice, and capers. Return the chicken to the pan and cook on each side 1 minute. Transfer to warm plates. Finish the sauce with butter and lemons. Once the butter melts pour the sauce over the chicken and serve immediately with rice and a green salad.

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