the first dessert I baked for my then-fiance was red velvet cake, and he was hooked...I love to cook, and my 3 daughters are following in my footsteps. This is a collection of recipes that we love. Feel free to comment - good, bad, indifferent - if you try any, let me know how they turn out.

Wednesday, February 23, 2011

Chicken Piccata

Wow, this is really good. I got it from For the Love of Cooking

•2 boneless, skinless chicken breasts, cut into cutlets
•Sea salt and freshly cracked pepper, to taste
•1/4 cup flour
•Nonstick spray
•1 tbsp olive oil
•3/4 cup of chicken broth
•2 cloves of garlic, minced
•2-3 tbsp fresh lemon juice
•1 tbsp capers, drained and rinsed
•1-2 tbsp butter
•Fresh lemon slices
•Fresh parsley, chopped
Halve the chicken breasts lengthwise. Place each half in between two pieces of saran wrap then pound until each cutlet is 1/4 inch thick.

Season the cutlets with sea salt and freshly cracked pepper, to taste then dust with flour. Coat a skillet with cooking spray and olive oil then heat over medium high. Sauté the cutlets for 2-3 minutes on one side then flip over and sauté for 2 minutes with the pan covered (to keep the cutlets moist). Transfer cutlets to a platter and cover with a tin foil tent.

Place the garlic in the skillet, stirring constantly for 1 minute. Add the chicken broth to the pan along with the capers, and lemon juice, cook the sauce for 2 minutes, until reduced. Add the butter, lemon slices, and fresh parsley to the sauce then pour over the cutlets and serve. Enjoy.

**I did not use lemon slices or fresh parsley.

1 comment:

  1. I make this every couple of months. It's a favorite even with my picky eaters.
    I put my finished cutlets in a warm oven instead of under a foil tent, and I add a splash of white wine in with the chicken stock.
    Now I'm hungry!