Chicken Piccata with Capers

Chicken Piccata with Capers

Quick and easy recipe full of flavor.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4

Servings

1
pound Chicken Cutlets
2
tablespoon Olive Oil
1/4
cup White Wine
1
teaspoon Minced Garlic
1/2
cup Chicken Stock
2
tablespoons Fresh Lemon Juice
1
tablespoon Capers, drained
3
tablespoons Butter
Fresh Lemon Slices
Fresh Chopped Parsley
Salt, Pepper to taste and Flour to dust chicken
  1. Season Cutlets with salt and pepper. Dust with flour.
  2. Heat Olive Oil on high heat in a large skillet.
  3. Saute cutlets for five minutes on one side, flip and saute an additional three minutes with pan covered. Transfer cutlets to a warm plate.
  4. Deglaze pan with 1/4 Cup White Wine then add Garlic. Cook until garlic is slightly brown and liquid is almost gone (about two minutes).
  5. Add Chicken Stock, Lemon Juice, and Capers. Return cutlets to pan and cook for three minutes on each side. Transfer cutlets back to plate.
  6. Finish with Butter and Lemon in skillet until butter melts. Pour over cutlets. Garnish with Parsley.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
I often serve this dish with couscous and fresh vegetables (such as asparagus or squash).

Nutrition Information:

1 Serving ()