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Easy and Zesty Lemon Chicken Piccata for Summer

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Ingredients

Adjust Servings:

	8 chicken cutlets
	salt & freshly ground black pepper
	1/2 - 1 cup flour
	4 tablespoons vegetable oil
	1/2 cup dry white wine
	2 teaspoons garlic, minced
	1 cup low sodium chicken broth
	4 tablespoons fresh lemon juice
	2 tablespoons capers, drained
	4 tablespoons unsalted butter

Nutritional information

323

Calories

231 g

Calories From Fat

25.8 g

Total Fat

9.2 g

Saturated Fat

30.5 mg

Cholesterol

149.5 mg

Sodium

16.4 g

Carbs

1 g

Dietary Fiber

1.2 g

Sugars

3.4 g

Protein

167 g

Serving Size

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Easy and Zesty Lemon Chicken Piccata for Summer

Name: Easy and Zesty Lemon Chicken Piccata for Summer
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: : 8; : 1/2 - 1; : 4; : 1/2; : 2; : 1; : 4; : 2; : 4

Features:

Cuisine:

American

I love this recipe and have been making it once a week for several months now. I have even made this on vacation and had to use cracker crumbs when I forgot to buy flour and it still turned out great. I like to double the sauce recipe and serve it with rice or angel hair pasta and a salad.

40 min
Serves 4
Easy

Ingredients

8
1/2 - 1
4
1/2
2
1
4
2
4

Directions

Summer Chicken Piccata, This recipe is incredibly easy and quick to make. This is from Cuisine at Home doubled from original recipe. To maximize the use from the lemons, slice thin slices for finishing and garnish from centers and ream the ends for juice., I love this recipe and have been making it once a week for several months now. I have even made this on vacation and had to use cracker crumbs when I forgot to buy flour and it still turned out great. I like to double the sauce recipe and serve it with rice or angel hair pasta and a salad., Loved, loved, loved this one! Was totally worth the extra effort of pounding the chicken cutlets. The sauce seemed to be a little thin, but I kept following the directions and everything turned out great! I served this over low-carb spaghetti that I tossed with half a can of italian seasoned, diced tomatoes and a little bit of grated parmesan cheese. Definitely on my list of favorites. Thank you for posting!

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Steps

1 Done	Gently Pound Cutlets to Even Thickness Somewhat Less Than 1/2 Inch. Season With Salt and Pepper Then Dust With Flour, Shaking Off Excess Flour.
2 Done	Add Vegetable Oil to Saut Pan and Heat Over Medium-High Heat. Saut Cutlets 2-3 Minutes on One Side; Flip the Cutlets Over and Saut the Other Side 1-2 Minutes With the Pan Covered. Cutlets Should Be a Nice Rich Brown--Just Past Golden Brown. Transfer Cutlets to a Warm Plate; Pour Off Fat from the Pan.
3 Done	Deglaze Pan With Wine and Add Minced Garlic. Cook Until Garlic Is Slightly Browned and Liquid Is Nearly Gone, About 2 Minutes.
4 Done	Add Broth, Lemon Juice, and Capers. Return Cutlets to Pan and Cook on Each Side 1 Minute. Transfer Cutlets to a Warm Plate.
5 Done	to Finish Sauce, Spread a Layer of Lemon Slices in Bottom of Pan as Well as the Butter. Stir Gently Until Butter Melts. to Serve, Pour Sauce Over Cutlets and Top With a Lemon Slice. Garnish With Chopped Fresh Parsley If Desired.