Chicken Piccata

• SEASON
• 2 chicken cutlets (pound the hell out of some chicken breasts situated between two pieces of plastic wrap. Salt and pep)
• salt and pepper
• flour
• SAUTE IN
• 2 tablespoons vegetable oil
• DEGLAZE WITH
• 1/3 cup dry white wine
• 1 1/2 teaspoons minced garlic
• ADD
• 3/4 cup chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• FINISH WITH
• 2 tablespoons unsalted butter
• fresh lemon slices
• GARNISH WITH
• chopped fresh parsley
• SERVE OVER
• bow tie pasta (farfalle)

1. 1. Season cutlets as above.
2. 2. Spray a saute pan with nonstick spray; add vegetable oil and heat over medium-high.
3. 3. Saute cutlets 2-3 minutes on one side, then 1-2 minutes-covered- on the other.
4. 4. Move to a warm plate.
5. 5. Pour off fat from pan.
6. 6. Deglaze pan with wine and add minced garlic.
7. 7. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
8. 8. Add broth, lemon juice and capers.
9. 9. Return cutlets to pan and cook on each side 1 minute.
10. 10. Finish with butter and lemon slices.
11. 11. Once butter melts, pour sauce over cutlets.
12. 12. Garnish with parsley and serve over bow tie pasta (farfalle).

season, chicken cutlets, salt, flour, vegetable oil, white wine, garlic, chicken broth, lemon juice, capers, finish with, unsalted butter, lemon slices, with, fresh parsley, serve, pasta

Taken from www.epicurious.com/recipes/member/views/chicken-piccata-1203098 (may not work)