Chicken Piccata

Chicken Piccata is one of my favorites because of its rich flavor and few ingredients. I love my recipe so much, that I can't order it out anymore. I don't like anyone else's. This diva is shameless.

I serve this on a tiny, marble table in front of the fire on a snowy night. Ultimate romance. (photo by jspatchwork)

Chicken Piccata

4 chicken cutlets (breasts smashed flat with an empty wine bottle)

flour for dusting

olive oil for sauteing

1/2 cup white wine

1-2 cloves garlic, chopped

1/2 cup chicken broth

a few squeezes of lemon juice

2 scoops of capers

2 knobs of butter

lemon slices

parsley


Season the cutlets with the salt and pepper; dust with flour.
Saute in olive oil 2 minutes per side, then transfer to a warm plate.
Cook wine and garlic for 2 minutes.
Add broth, lemon juice, and capers.
Return chicken to the pan and cook 1 minute per side.
Transfer chicken back to a warm plate and top with butter.
When butter melts, top chicken with sauce from the pan.
Garnish with lemon slices and parsley.

Make it a meal: Serve with steamed green beans and garlic potato wedges (see recipe)

Wine: Chardonnay