Thomas’ chicken piccata

Chicken piccata – the most delicious chicken I’ve had in a very long time. Here’s Thomas’ [friend’s] recipe, featuring the stars of lemon, white wine and capers:


4 chicken cutlets (thin filets that you don’t have to pound them thinner)

Saute in:

2 T. vegetable oil

Deglaze with:

¼ c. dry white wine

1 t. garlic, minced


½ c. chicken broth

2 T. fresh lemon juice

1 T. capers, drained

Sauteed cutlets

Finish with:

2 T. unsalted butter

Fresh lemon slices

Garnish with:

Chopped fresh italian parsley

Season cutlets with salt and pepper, then dust with flour.  Add vegetable oil to fry pan and sauté cutlets 2-3 minutes on each 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 pan.

Deglaze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.  Do not over cook garlic.

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

Add butter and lemon slices to pan.  Once butter melts, pour sauce over cutlets. Garnish with chopped parsley and serve.


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