Chicken Piccata

"I love chicken. I would eat chicken fingers on Thanksgiving if it were socially acceptable."

~Todd Barry

Last week I received a sample magazine in the mail.  It's called Cuisine at Home.  Not bad, actually.  I took note to try a few recipes in it.  The first one was French Onion Steaks, and was not blogworthy, but this chicken piccata recipe was fast, easy and light.  The piquant sauce with it's note of lemon was delicious and a lovely faux to young, sweet vegetables.  Perfect for spring. Is it my favorite chicken recipe ever? No. But it's a great, quick recipe, perfectly respectable when you would like to whip up something home-made and healthy.

Speaking of spring...here are a few shots I took during my 4 mile walk around the neighborhood last week.

I know these are edible, but I've never tried them.

Chicken Piccata

2 boneless, skinless chicken breasts, cut in half and pounded into cutlets.

salt and black pepper

All-purpose flour

1/4 cup vegetable oil

1/4 cup dry white wine

1 teaspoon minced garlic

1/2 cup chicken broth

2 tablespoons fresh lemon juice

1 tablespoon drained capers

2 tablespoons butter

Fresh lemon slices

Chopped fresh parsley

Season cutlets with salt and pepper, then dredge them in flour.  In a nonstick pan, heat oil over medium high heat.  

Saute cutlets 3-4 minutes on one side.  Flip them over and saute on the other side 2-3 minutes.  

Transfer cutlets to a warmed platter; pour off fat from pan.

Deglaze pan with wine and add garlic.  Cook for a minute, then add broth and lemon juice and capers.

Return cutlets to pan and cook on each side 1 minute.  Transfer cutlets to warm plates.

Add butter and lemon slices to sauce in pan.  Cook until butter melts.  Pour sauce over cutlets.  

Garnish with parsley and serve immediately.