Chicken Piccata

This dish is easy and elegant! The lemon flavours pair well with bitter greens.

Ingredients

4 chicken cutlets or boneless, skinless chicken breasts
¼ cup flour
Pepper
2 tbsp. olive oil
½ cup white wine (recommended: pino grigio)
1/3 cup lemon juice
¼ cup chicken broth
2 tbsp. drained capers (optional)
¼ cup chopped parsley
Lemon slices (optional)

Cooking Directions

Place the chicken breasts between two sheets of wax paper and pound (with a mallet or frying pan) until the meat is about a ¼ inch thick. (If you bought the chicken cutlets already pounded thin then you can skip the first step).

Spread the flour on a plate or shallow dish. Season the chicken with pepper on both sides and then dredge in the flour, shaking off the excess flour.

In a large skillet, heat the oil and sauté the cutlets for 3 minutes per side, or until nicely browned. Remove the cutlets to drain on paper towels. This can be done in one or two batches depending on the size of you skillet.

Add the white wine to deglaze the pan. Add the lemon juice and chicken broth and bring to a boil. If you want to thicken the sauce you can whisk in a ½ tablespoon of flour. Lastly, if you are using capers, add them to the pan.

Arrange the cutlets on a platter or plates and spoon the sauce over the chicken. Garnish with parsley and twists of sliced lemon on top. Enjoy!

Notes

Makes 4 servings

Count each serving as 2 proteins