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)
2 T. vegetable oil
¼ c. dry white wine
1 t. garlic, minced
½ c. chicken broth
2 T. fresh lemon juice
1 T. capers, drained
2 T. unsalted butter
Fresh lemon slices
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.