The other day Mr. Williams said he has never had real chicken piccata. I’ve made a Rachael Ray version of chicken piccata before but when I randomly got a magazine in my mailbox with chicken piccata on the cover, I knew I had to make it. The magazine is Cuisine at Home. I’m not sure how I got it, but I like it. I heard some “yums” from Mr. Williams.
Source: Cuisine at Home magazine
2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
Salt & pepper
2 Tb vegetable oil (I used EVOO)
1/4 cup dry white wine
1 t. minced garlic
1/2 cup low sodium chicken broth
2 Tb fresh lemon juice
1 Tb drained capers
2 Tb unsalted butter
Fresh lemon slices
Pound your chicken into cutlets. I don’t have a mallet so I used a wine bottle. Classy.
Season cutlets with salt & pepper, then dredge in flour (I added about a tablespoon of lemon pepper to the flour).
Coat a saute pan with nonstick spray. Add oil and heat over medium high.
Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute the other side, covered, 1-2 minutes.
Transfer cutlets to a warmed platter. Pour fat from the pan (if you have any, I didn’t.)
Deglaze plan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.
Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.
I made whole wheat angel hair pasta and topped with the chicken, then the sauce.