Chicken Piccata


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  • 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
  • salt and black pepper
  • all-purpose flour
  • nonstick spray
  • 2 Tbsp. vegetable oil
  • 1/4 cup dry white cooking wine
  • 1 tsp. minced garlic
  • 1/2 cup low-sodium chicken broth
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. drained capers
  • 2 Tbsp. unsalted butter
  • fresh lemon slices
  • chopped fresh parsley

  1. Season cutlets with salt and pepper, then dredge in flour.  
  2. Coat a saute pan with nonstick spray, add oil, and heat over medium-high. Saute cutlets 2-3 minutes on one side.  Flip cutlets over and saute the other side, covered, 1-2 minutes.  
  3. Transfer cutlets to a warmed platter; pour off fat from the pan.Deglaze pan with wine and add minced garlic.  
  4. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice, and capers.  
  5. Return cutlets to pan and cook on each side for 1 minute.  
  6. Transfer cutlets to warm plates. 
  7. Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets.
  8. Garnish with chopped fresh parsley and serve immediately.

Makes:  2 servings