Baby Mama Got Back


Chicken Piccata

Recipé by:  Cuisine at home
  • 4 chicken cutlets
  • salt & freshly ground black pepper
  • 1/2 cup flour
  • 2 tablespoons vegetable oil
  • 1/4 cup dry white wine
  • 1-2 teaspoons garlic, minced
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoons capers, drained
  • 2 tablespoons unsalted butter
  • 8 thin fresh lemon slices

Gently pound cutlets to even thickness (somewhat less than 1/2 inch). Season with salt and pepper then dust with flour, shaking off excess flour.

Add vegetable oil to sauté pan and heat over medium-high heat. Sauté cutlets 2-3 minutes on one side; flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. (Cutlets should be a nice rich brown–just past golden brown). Transfer cutlets to a warm plate; pour off fat from the pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly gone, about 2 minutes.

Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.

To finish sauce, spread a layer of lemon slices in bottom of pan as well as the butter. Stir gently until butter melts. To serve, pour sauce over cutlets and top with a lemon slice. Garnish with chopped fresh parsley if desired.

I give this recipe 5 out of 5 stars.


Top picture is 2 chicken breasts cut in half (like a hambuger bun) & then pounded thin. Makes four cutlets.

Next picture is finished chicken minus the capers (mine were expired) still delicious.

Also, I did not have any chicken broth so I used 1/2 cup water and added 1 tbsp chicken base to pan.


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