Hello everyone! I have a fantastic chicken recipe for you today. But, I need to take care of some giveaway business first.
Congratulations to the winner of the Progresso Lemon Pepper Panko Breadcrumbs and Bottega Cookbook:
Cathy A. (comment #16 picked by Random.org)
**Please contact me Cathy with your address so I can pass on the information to MyBlogSpark who will send you your gift package.**
Don't you love when you make a meal and it tastes just as good (or better) than at a restaurant? Well, for me, this was one of those meals. This recipe came from the magazine, Cuisine at Home. The chicken was tender and the lemon sauce gave this Chicken Piccata so much flavor. I highly recommend you make this at home. It has a few steps but it is not difficult to make. Who needs to eat out when you can have a restaurant quality meal at home.
Recipe by Cuisine at Home, Complimentary issue
2 boneless, skinless chicken breasts, cut in half and pounded into cutletssalt and black pepper
2 Tbsp. vegetable oil
1/4 cup dry white wine
1 tsp. minced garlic
1/2 cup low-sodium chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. drained capers
2 Tbsp. unsalted butter
fresh lemon slices
chopped fresh parsley
1. Season cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil, and heat over medium-high.
2. Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute the other side, covered, 1-2 minutes. Transfer cutlets to a warmed platter; pour off fat from the pan.
3. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
4. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.
5. Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.
6. Garnish with chopped fresh parsley and serve immediately.
Makes: 2 servings (2 chicken cutlets per person) or 4 servings (1 chicken cutlet per person)
Note: To increase this recipe, use 3 or 4 boneless chicken breasts, cut in half and pounded thin. This will give you 6 - 8 chicken cutlets. Double the remaining sauce ingredients so you have enough sauce for the extra chicken.
Mom's Cooking Club Lesson: Tips per Cuisine at Home Magazine - Making chicken cutlets from boneless chicken breasts: Cut chicken in half lengthwise before pounding. Cover chicken pieces in plastic wrap or place in storage/freezer bag. Using the flat side of a mallet, pound with gentle, glancing taps. Use firm, quick movements until the chicken is about 1/4-inch thick. The uniform chicken cutlets will brown evenly, be moist and tender, as well as cook up quickly.