Easy Chicken Piccata

Chicken Piccata

Season: 4-5 thin sliced chicken cutlets
Saute In: 2 T. Vegetable Oil
Deglaze With: ¼ Cup dry white wine & 1 t-garlic, minced
Add: ½ Cup chicken broth, 2 T. fresh lemon juice
Finish With: 2 T. unsalted butter, fresh lemon slices

Season cutlets with salt and pepper, then dust w/ flour. Coat a sauté pan with nonstick spray, add 2 T vegetable oil and heat over medium-high.

Saute cutlets 2-3 minutes on one side and flip over and sauté the other side for 1-2 minutes with pan covered. Remove chicken from pan and drain oil from pan.

Deglaze the pan with the white wine and garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 mins.

Add broth, lemon juice and return chicken to pan and cook on each side for 1 minute. Add butter and lemon slices to pan and let cook for a few minutes on low.


Chicken is very light but tasty. Any kind of potato/rice/veggie would go. I made roasted red bliss potatoes and fresh asparagus.

Re: Easy Chicken Piccata

I make this and DH loves it.

Re: Easy Chicken Piccata

I make that too....love it!