Chicken Picatta

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1/2 c. flour
  • 2 T. olive oil
  • 1/4 c. white wine
  • 2 cloves garlic, minced
  • 1/2 c. chicken broth
  • 2 T. lemon juice
  • 1 T. capers, drained
  • Fresh lemon slices
  • Chopped fresh parsley

Place the chicken breasts between sheets of plastic wrap and pound gently until the breasts are of uniform thickness -- about 1/4" thick. Season the cutlets and dredge them with flour.

Add the olive oil to an electric skillet and heat to 275 degrees. Saute the cutlets in the olive oil -- about 2-3 minutes per side. Remove the cutlets to a plate and keep warm. Add the wine and garlic and cook until the garlic is slightly browned and the liquid is nearly gone.

Add the chicken broth, lemon juice and capers to the electric skillet. Return the cutlets to the skillet and cook for another 1-2 minutes. Add the lemon slices and parsley, stir slightly and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
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