Chicken Piccata

Chicken Piccata
By: Cuisine at Home

***Turkey tenderloin makes a great substitute for the chicken***

4 chicken cutlets (2 chicken breast, sliced in half and pounded in between Syran wrap until ¼ inch thick)
Flour
2 Tablespoons olive oil
¼ cup dry white wine (or white apple or grape juice will work instead)
1 teaspoon garlic, minced
½ cup chicken broth
1 Tablespoon lemon juice
1 Tablespoon capers, drained
2 Tablespoons unsalted butter
Fresh lemon slices
Chopped fresh parsley

Season cutlets with salt and pepper, then dust with flour. Coat a sauté pan with nonstick spray and add 2 Tablespoons olive oil, and heat over medium-high heat.

Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.

Deglaze pan with wine (or juice) and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

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

Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.

Garnish with chopped fresh parsley and serve.

Serves 2