CHICKEN PICCATA

This piccata is so rich that one breast half can serve two people. Turkey tenderloin makes a great substitute.

Makes 2 servings
Total time about 30 minutes

Season:
4 chicken cutlets

Saute in:
2 Tablespoons vegetable oil

Deglaze with:
¼ Cup dry white wine
1 Teaspoon garlic, minced

Add:
½ Cup chicken broth
2 Tablespoons fresh lemon juice
1 Tablespoon capers, drained
Sauteed cutlets

Finish with:
2 Tablespoons unsalted butter
Fresh lemon slices

Garnish with:
Chopped fresh parsley

 

Directions:
Season cutlets with salt and pepper, then dust with flour. Coat a sauté pan with nonstick spray, add 2 tablespoons vegetable oil, and heat over medium-high. Saute cutlets 2 – 3 minutes one side. Flip the cutlets over and sauté the other side 1 – 2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan. Deglaze pan with the 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 a warm plate. Finish sauce with butter and lemons. Once butter melts, pour sauce over chopped fresh parsley and serve.

Per 2 cutlets and about ½ cup sauce: 448 calories; 54% calories from fat; 28g total fat;
3g carb; 289mg sodium; 0g fiber