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Recipes...

Chicken Piccata



Ingredients:

4 boneless and skinless chicken cutlets
2 T. vegetable oil
1/4 cup dry white wine
1 t. garlic, minced
1/2 cup low sodium chicken broth
2 T. fresh lemon juice
1 T. capers, drained
Sauteed cutlets
2 T. unsalted butter
Fresh lemon juice
Chopped fresh parsley

Instructions:
Place each breast half between 2 sheets of heavy-duty plastic wrap.  
Pound to 1/2-inch thickness using a meat mallet or small heavy skillet. 
Place flour in a shallow dish.  

Season cutlets with salt and pepper then dredge chicken in flour.  
Spray a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.

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

Deglaze pan with wine and add minced garlic. 
Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.

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

Finish with butter and lemon slices. 
Once butter melts, pour sauce over cutlets.
Garnish with chopped fresh parsley and serve.

Variations:
If you don’t have lemons, or don’t like them, try substituting limes.  


Serving Suggestion:
Serve with Risotto.

Variations:
To the Risotto, add toasted pine nuts, sun dried tomatoes, fresh parsley and any other ingredients you like.  Give it some color!



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