Chicken Piccata

SEASON:

2 boneless, skinless chicken breasts, cut in half length wise
Salt and black pepper
2 tsp. all-purpose flour
2 Tbsp. olive oil

DEGLAZE:

¼ cup dry white wine - I used Willamette Valley Vineyards Pinot Gris
1 tsp. minced fresh garlic

ADD:

½ cup low-sodium chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. capers

FINISH:

2 Tbsp. unsalted butter
Fresh lemon slices
Chopped fresh parsley
Salt and black pepper
2 tsp. all-purpose flour
2 Tbsp. olive oil

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, 5 minutes on one side; flip cutlets over and sauté, covered, 5 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, 1-2 minutes per side or until chicken is fully cooked through. Transfer cutlets to a plate.

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

Wine Pairing: Pinot Gris, Pinot Blanc, Verdejo or Pinot Noir

Chicken Piccata

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