Season cutlets with salt and pepper, then dredge in flour. Coat a saute
pan with nonstick spray, add oil and heat over medium-high heat.
Saute chicken 2-3 minutes on one side. Turn chicken and saute, covered,
1-2 minutes. Transfer to a warmed platter. Pour off fat from pan.
Deglaze pan with wine and add minced garlic. Cook until slightly brown
and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice
and capers. Return chicken to pan and cook on each side for 1 minute.
Transfer to warm plates.
Finish sauce with butter and lemons. Once butter melts, pour sauce over
chicken. Garnish with chopped fresh parsley and serve immediately.
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