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Driftwood Estate Laura's Chicken Piccata Recipe


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     Driftwood Estate Laura's Chicken Piccata

Category   Entrees - Maindishes
Sub Category   None
  Driftwood Estate Winery Chardonnay or Viognier

Season- 4 chicken cutlets
Saute in- 2 tbls vegetable oil
Deglaze with- 1 cup dry white wine or low-sodium chicken broth
1 tsp garlic, minced
Add- 1/2 cup low-sodium chicken broth (or more for extra sauce)
2 tbls fresh lemon juice
3 tbls capers, drained
Sauteed cutlets
Finish with- 2 tbls unsalted butter & fresh lemon slices
Garnish with- chopped fresh parsley

Prepare two boneless, skinless chicken breasts for cutlets by gently pounding each half breast between two pieces of plastic wrap to a uniform thickness of ¼ inch. Season cutlets with salt & pepper, and then dust with flour. Spray a sauté pan with nonstick cooking spray. Add vegetable oil & heat over medium-high heat.
Sauté cutlets for 2 to 3 minutes on one side. Turn cutlets over & sauté the other side for 1 to 2 minutes, with the pan covered, until they are golden brown on each side. Transfer to a warm plate; pour off fat from pan. Deglaze pan with wine or chicken broth, & add minced garlic. Cook in the garlic is slightly brown & the liquid is nearly gone, about 2 minutes.
Add broth, lemon juice, and capers. Return cutlets to pan & cook on each side for 1 minute. Transfer cutlets to warm plate. Finish with butter & lemon slices. Once butter melts, pour sauce over cutlets. Serve these flavorful chicken cutlets with basmati rice & a fresh steamed vegetable.

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