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Nutrition Facts
Serving Size 1 (203g) Recipe makes 2 servings The following items or measurements are not included below: 2 chicken cutlets
Calories 280
Calories from Fat 231		(82%)
Amount Per Serving		%DV
	Total Fat 25.7g	39%
	Saturated Fat 9.2g	46%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 8.0g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 545mg		22%
Potassium 147mg		4%
Total Carbohydrate 4.4g		1%
	Dietary Fiber 0.4g	1%
	Sugars 1.1g
Protein 2.5g		4%
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Wednesday night at home

Trinkets

Chicken Piccata

Recipe #56704 | 20 min | 10 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: Sandi (From CA)
Mar 20, 2003

Always looking for ways to duplicate the fine dishes I find in various restaurants, here is another "tweaked till true" recipe of mine. I serve this dish with bow tie pasta and drench the whole plate with the sauce.

SERVES 2 (change servings and units)

Ingredients

SEASON

2 chicken cutlets (pound the hell out of some chicken breasts situated between two pieces of plastic wrap to 1/4-inch t)
salt and pepper
flour

SAUTE IN

2 tablespoons vegetable oil

DEGLAZE WITH

1/3 cup dry white wine
1 tablespoon minced garlic

ADD

3/4 cup chicken broth
2 tablespoons fresh lemon juice
2-4 tablespoons capers, drained

FINISH WITH

2 tablespoons unsalted butter
fresh lemon slice

GARNISH WITH

chopped fresh parsley

Directions

1
Season flattened cutlets with a thin coat of flour. Salt and pepper them to taste.
2
Spray a sauté pan with nonstick spray; add vegetable oil and heat over medium-high.
3
Sauté cutlets 2-3 minutes on one side, then 1-2 minutes *covered* on the other.
4
Move to a warm plate and cover with foil.
5
Pour off fat from pan.
6
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
7
Add broth, lemon juice and capers.
8
Return cutlets to pan and cook on each side 1 minute.
9
Finish with butter and lemon slices.
10
Once butter melts, pour sauce over cutlets (I highly suggest pairing these with pasta).
11
Garnish with parsley and serve.

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Featured Reviews for This Recipe

From: NicoleLarson

On Oct 7, 2009

Delicious! Chicken Piccata was my favorite meal at Johnny Carinos Italian Resturant, they took it off their menu I have been craving it ever since! This tasted almost exact! My husband said this was one of his favorite meals I have made! We didn't have the dry white wine so we subsituted chicken broth--it tasted great! We will be making this many times over. Thank you.

0 people found this review helpful

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From: Sage

On Dec 2, 2008

What a treat this was.We really enjoyed it.It is quite similar to my recipe but mine has mushrooms and parmesan cheese.I will make this again;very tasty.Thanks for posting. Rita

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From: Sylvie Fortin

On Feb 14, 2004

This was wonderful. There was a restaurant I used to go to in Jersey that made the most amazing Pollo Limone...and this recipe is almost exactly like that wonderful dish I used to have whenever I visited my friends in Jersey. Fabulous! I served it with a Pasta Primavera recipe (22077) and it complemented it perfectly!

4 people found this review helpful

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From: ashlynt

On Mar 29, 2004

This is an excellent recipe. Restaurant quality in my opinion. Very easy to follow directions with better than expected results. Nice balance of lemon, garlic, wine and butter for a sumptious flavored sauce. I served it with linguine noodles. Deserves more than 5 stars. Thanks.

3 people found this review helpful

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