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Lunch / Dinner

Chicken Piccata

If you like fresh lemon, tender chicken, and a quick recipe, then this classic Italian dish will fit perfectly on your dinner plate.

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Ingredients

SEASON:

DEGLAZE:

ADD:

FINISH:

Chicken is an easy meal for weeknight dinners, but if you’ve gone overboard with it lately and want something different, try subbing pork tenderloin.

Instructions

Season cutlets with salt and pepper, then dust with flour. Coat a sauté pan with nonstick spray, add oil, and heat over medium-high.

Sauté cutlets until golden brown, 2–3 minutes on one side; flip cutlets over and sauté, covered, 1–2 minutes more. Transfer cutlets to a plate; pour off drippings.

Deglaze pan with wine and add garlic; cook until wine is nearly evaporated, 2 minutes.

Add broth, lemon juice, and capers. Return cutlets to pan and cook until warmed through, 1 minute per side. Transfer cutlets to a plate.

Stir butter and lemon slices into sauce until butter melts, then pour sauce over cutlets. Top servings with parsley.

After slicing and pounding chicken into cutlets, season them with salt and pepper and dust with flour.

After slicing and pounding chicken into cutlets, season them with salt and pepper and dust with flour.

Flip cutlets over when golden brown on first side. Cover pan with a heatproof plate to keep warm.

Flip cutlets over when golden brown on first side. Cover pan with a heatproof plate to finish cooking on the other side.

Add butter and lemon to sauce, swirling pan until butter melts, then pour it over cutlets.

Add butter and lemon to sauce, swirling pan until butter melts, then pour it over cutlets.

Nutritional Facts

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