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Name: Jodie's light lemon chicken piccata
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 2 8 oz skinless, boneless chicken breast halves; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1/4 cup flour; 2 tablespoon unsalted butter divided; 1/3 cup white wine; 1/2 cup chicken broth; 1/3 cup Fresh lemon juice; 2 tablespoons capers; 1/4 cup parsley

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INGREDIENTS

2 8 oz skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup flour
2 tablespoon unsalted butter ; divided
1/3 cup white wine
1/2 cup chicken broth
1/3 cup Fresh lemon juice
2 tablespoons capers
1/4 cup parsley

Servings

INSTRUCTIONS

Split chicken breasts in half (thick way), to form 4 thin breasts. Place between 2 sheets of plastic wrap. Pound with a malled to 1/4 inch thickness. Sprinkle with salt and pepper. Place flour in shallow dish; dredge chicken in flour.

Melt 1 tablespoon butter in large skillet over medium-high heat. Add cutlets, 2 at a time. Saute 2 minutes. Turn and sure for 1 minute. Remove cutlets from pan. Repeat with remaining 1 tbls butter and 2 cutlets.

Add wine to pan, bring to boil, scraping pan to loosed bits. Cook for 1 minute until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken.

Sprinkle with parsley, if desired.

NOTES

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Jodie's light lemon chicken piccata

2 8 oz skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup flour
2 tablespoon unsalted butter divided
1/3 cup white wine
1/2 cup chicken broth
1/3 cup Fresh lemon juice
2 tablespoons capers
1/4 cup parsley

Split chicken breasts in half (thick way), to form 4 thin breasts.  Place between 2 sheets of plastic wrap.  Pound with a malled to 1/4 inch thickness.  Sprinkle with salt and pepper.  Place flour in shallow dish; dredge chicken in flour.

Melt 1 tablespoon butter in large skillet over medium-high heat.  Add cutlets, 2 at a time.  Saute 2 minutes.  Turn and sure for 1 minute.  Remove cutlets from pan.  Repeat with remaining 1 tbls butter and 2 cutlets.

Add wine to pan, bring to boil, scraping pan to loosed bits.  Cook for 1 minute until liquid almost evaporates.  Stir in chicken broth; bring to a boil.  Cook until mixture is reduced to 2 tablespoons (about 4 minutes).  Stir in juice and capers.  Serve over chicken.

Sprinkle with parsley, if desired.

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Nutrition

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Serving Size: 1 Serving (123g)
Recipe Makes: 4 Servings

Calories: 356
Calories from Fat: 313 (88%)

Amt Per Serving		% DV

	Total Fat 34.8g	46 %
	Saturated Fat 21.9g	110 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 1.4g
Cholesterol 91.6mg		28 %
Sodium 251.3mg		9 %
Potassium 99.8mg		3 %
Total Carbohydrate 10.8g		3 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 9.9g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 356

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