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Chicken Piccata (Restaurant Style)

This recipe is really good - tastes a lot like Cheesecake Factory but the sauce is not enough for covering pasta too. I would at least make 4 times the sauce if using over spaghetti.

Prep
Cook
Serves 2people
Ingredients
2
boneless, skinless chicken breasts cut in half and pounded
2
tbsp vegetable oil
1/4
cup dry white wine
1
tsp minced garlic
1/2
cup chicken broth
2
tbsp fresh lemon juice
1
tbsp drained capers
2
tbsp unsalted butter
flour
salt and black pepper
nonstick spray
fresh lemon slices
chopped fresh parsley
Directions
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 heat.
2.
Saute cutlets 2 - 3 minutes on one side. Flip over and saute the other side, covered, 1 - 2 minutes or until cooked through. Transfer cutlets to a warmed platter, pour off fat from the pan.
3.
Deglaze pan with the 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. Place on warm plates,
5.
Finish sauce with butter and lemons (slices). When butter melts, pour sauce over cutlets and garnish with chopped fresh parsley.

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