CookingWithGeorgeAndFriends.com

Week 93 Recipe

CHICKEN PICCATA

TOOLS • Cutting Board • Mallet • Knife • Skillet with lid • Garlic mincer   INGREDIENTS • 2 boneless, skinless chicken breasts,   cut in half, pounded into cutlets • salt a pepper • all purpose flour • non-stick spray • 2 tbsp vegetable oil • 1/4 cup dry white wine • 1 tsp minced garlic • ½ cup low sodium chicken broth • 2 tbsp fresh lemon juice • 1 tbsp drained capers • 2 tbsp butter • fresh lemon slices • parsley (optional)

PREPARATION: Season cutlets with salt & pepper then dredge in flour. Coat a saute pan with nonstick spray, add oil and heat over medium-high. Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute the other side, covered, 1-2 minutes. Transfer cutlets to a warm platter; pour off fat from the pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates. Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. Garnish with parsley, if desired, serve immediately. HINTS: I really prefer to have all my ingredients measured out before I begin to prepare my dishes. As in this case, you don’t have time to slice, dice and measure as you put the dish together. Makes preparation a lot easier.