I modified this recipe off the March 2010 Cuisine at Home magazine. It promised to be quick and delicious, it took around 45 minutes and it was tasty so on both counts it delivered.
Chicken Piccata
modified from March 2010 Cuisine at Home
2 boneless skinless chicken breasts, cut in half and pounded into cutlets
salt and black pepper
garlic powder
all purpose flour
non stick spray
2 tbsp. vegetable oil
3/4 cup low sodium chicken broth
2 (small)cloves minced garlic
2 tbsp. fresh squeezed lemon juice
slices of 2 lemons
chopped fresh parsley
Season cutlets with salt, pepper and garlic powder than dredge in flour. Coat a saute pan with nonstick spray, add vegetable oil and heat over medium high.
Saute' cutlets 3-4 minutes on one side. Flip cutlets over and saute' the other side, covered, 2-3 minutes. Transfer cutlets to a warmed platter; pour off fat from the pan.
Deglaze pan with 1/4 cup chicken broth and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add remaining 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.
Garnish with chopped fresh parsley and serve immediately.
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