Chicken Piccata

I had left over chicken from the other day when we made chicken meatballs, so it was the perfect opportunuty to make this delicious chicken piccata. The lemon in this dish is so refreshing and uplifting it just makes me feel happy. This recipe came from "Cuisine at Home" magazine which I just love. It is right up there with Cook's Illustrated, in my book.


Like "Cuisine at Home" says, If you like fresh lemon, tender chicken, and a quick recipe, then this classic Italian dish will fit perfectly on your dinner plate. I served this with seasoned long grain wild rice and steamed broccoli. It was delish!

Chicken Piccata
Cuisine at Home

2 boneless, skinless chicken cutlets (or breasts cut into cutlets).
salt and pepper
all-purpose flour
nonstick spray
2 T. vegetable oil
1/4 C. dry white wine
1 t. minced garlic
1/2 c. chicken broth
2 T. fresh lemon juice
1 T. capers, drained
2 T. unsalted butter
Fresh lemon slices
Chopped fresh parsley


Season cutlets with salt and pepper, then dust with flour. Coat a saute pan with nonstick spray, add vegetable oil, and heat over medium high heat.

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

Deglaze pan with the wine and add minced garlic. Cook until garlic is slightly brown and most of the liquid is evaporated.

Add broth, lemon juice, and capers. Return the cutlets to the pan and cook on each side for about one minute. Remove cutlets and let sit on a plate.

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

Garnish with chopped fresh parsley and serve.


Enjoy!