season cutlets with salt and pepper then dust with flour. Spray saute pan with nonstick spray. Add vegetable oil and heat over medium-high. Saute cutlets 2-3 minutes on one side. Turn over and saute on the other side 2 minutes. Transfer cutlets to a wam plate. Pour off fat from the pan.
Deglaze the pan with wine and add garlic. Cook until garlic is slightly brown and liquid is nearly gone. About 2 min. add broth, lemon juice, and capers. Return cutlets to pan and cook on each side one minue. Transfer cutlets back to a warm plate.
Finish sauce with butter. Once melted pour over cutlets. Garnish with lemon slices and parsley.
Serving
Suggestions
Good with cooked linguini pasta with some of the sauce tossed in the pasta.
Originally Submitted
10/15/2011
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