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Lemon Chicken Piccata

Season cutlets with salt and pepper, then dust with flour. Saute cutlets 2-3 minutes on each side, transfer cutlets to a plate and pour off fat from pan. Deglaze pan with wine and minced garlic. Cook until garlic is slightly brown and liquid is almost gone (about 2 minutes). Add broth, lemon juice and capers. Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to plate a. . .

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Servings: 4

Prep Time: 00:30

Cook Time: 00:15

Main Ingredients

4 chicken cutlets

2 t vegetable oil

1/4 cup dry white wine

1 t garlic, minced

1/2 cup chicken broth

2 t fresh lemon juice

1 t capers, drained

2 t unsalted butter

fresh lemon slices

chopped fresh parsley

salt and pepper

flour

Preparation

1Season cutlets with salt and pepper, then dust with flour.

2Saute cutlets 2-3 minutes on each side, transfer cutlets to a plate and pour off fat from pan.

3Deglaze pan with wine and minced garlic. Cook until garlic is slightly brown and liquid is almost gone (about 2 minutes).

4Add broth, lemon juice and capers.

5Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to plate again.

6Finish sauce with butter and lemon slices. Once butter melts, pour sauce over cutlets.

7Garnish with chopped fresh parsley and serve.

Reviews: 0

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