' Chicken Piccata - Vino Mas

Chicken Piccata

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

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

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

  • 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

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