Chicken Piccata – Serve with Pinot Grigio
Ingredients
SEASON: 4 chicken cutlets
SAUTE IN: 2 T vegetable oil
DEGLAZE WITH: 1/4 cup dry white wine 1 t garlic, minced
ADD: 1 cup chicken broth 2 T fresh lemon juice 1 T capers, drained Sauteed cutlets
FINISH WITH: 2 T unsalted butter Fresh lemon slices
GARNISH WITH: chopped fresh parsley
Directions
Season cutlets with salt and pepper, then dust with flour. Coat a saute pan with nonstick spray, add 2 T vegetable oil, and heat over medium-high.
