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Nutrition Facts
Serving Size 1 (154g) Recipe makes 2 servings The following items or measurements are not included below: 4 chicken cutlets
Calories 263
Calories from Fat 229		(86%)
Amount Per Serving		%DV
	Total Fat 25.5g	39%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 13.0g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 277mg		11%
Potassium 113mg		3%
Total Carbohydrate 3.8g		1%
	Dietary Fiber 0.4g	1%
	Sugars 0.8g
Protein 1.8g		3%
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Chicken Piccata

Recipe #187760 | 30 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: iLuv2cook 2
Sep 26, 2006

One of our FAV ways to prepare Chicken. This is real simple and so tasty. (Can SUB with Turkey cutlets, too!)

SERVES 2 , 4 cutlets (change servings and units)

Ingredients

4 chicken cutlets
2 tablespoons olive oil
1/4 cup dry white wine
1 teaspoon garlic (minced)
1/2 cup low sodium chicken broth
2 tablespoons fresh lemon juice
fresh lemon slice
2 tablespoons capers (drained)
2 tablespoons unsalted butter
salt
pepper
flour, for dusting
1 tablespoon parsley (chopped)

Directions

1
Season cutlets with salt and pepper then dust with flour.
2
Add Oil in saute pan and heat over medium flame.
3
Saute cutlets approx 3 minute on each side.
4
Transfer to another dish; pour off fat from pan.
5
Deglaze pan with wine and add garlic. Cook garlic till golden and liquid is gone(2 min approx.).
6
Add broth, lemon juice, and capers and butter.
7
Return cutlets to pan and cook on each side approx 2 minutes.
8
Transfer to serving dish.
9
At this point place lemon slices into pan for about a minute, then pour juice over cutlets in serving dish and decorate with lemon slices and garnish with Parsley.

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Browse similar recipes by category

Main Ingredient > Meat > Poultry > Chicken
Main Ingredient > Meat > Poultry > Turkey
Preparation > Time to Make > < 30 mins
Preparation > Number of Servings > For 1 or 2

Featured Reviews for This Recipe

From: Chef*Lee

On Mar 20, 2008

I love chicken piccata and this is the best one I have ever eaten! This recipe cooks the chicken perfectly, very tender and juicy. The sauce is amazing! I used a 2004 Montes Chardonnay Reserve so I was very glad to have a delicious dish to cook with and then taste the wine with! I was generous with the flour, salt, and pepper. I used whole wheat flour and Lawry's Seasoned Salt for my salt. Thank you so very much for this fabulous recipe!!!!!!

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From: Gerry

On Aug 7, 2007

Build a good many of our meals around chicken, enjoy finding new recipes that add variety. Followed through on Chef 377446 idea and doubled the 'sauce'- good there was extra - tasted great! The lemon slices and the sprinkling of parsley made for a wow in presentation. Thank you for sharing.

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From: *SimplyME*

On Oct 15, 2006

I really enjoyed this very much. I followed it just as written and would not change a thing. Very quick and simple to fix. Thanks.

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From: Chef #377446

On Feb 10, 2007

I LOVE chicken piccata! This recipe is great. I usually double the liquids (especially the wine) to make more sauce.

2 people found this review helpful

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