Joy Philbin's Chicken Piccata

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 4 -6 chicken cutlets, pounded thin
• 1/4 cup flour
• salt and pepper
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1/2 cup fish eye pinot grigio wine
• 1/3 cup fresh lemon juice
• 1/4 cup chicken broth
• 2 tablespoons drained capers
• 1/4 cup chopped parsley
• 2 lemons, very thinly sliced

Recipe

• 1 place the chicken cutlets between 2 sheets of brown paper (or wax paper or saran wrap) and pound until 1/4 inch thick.
• 2 season with salt and freshly ground pepper and dredge in flour, shaking off the excess flour.
• 3 in a large skillet, heat the olive oil, add the butter and sauté the cutlets for 3 minutes per side, until nicely browned.
• 4 remove cutlets to drain on paper towels and keep them warm.
• 5 add wine to deglaze the pan.
• 6 then add lemon juice.
• 7 then add chicken broth and bring to a boil.
• 8 add some flour, 1/2 teaspoon at a time, if desired, to thicken the sauce.
• 9 add capers (you can add more capers if you like them - or leave them out if you don't).
• 10 spoon sauce over chicken cutlets arranged on a place.
• 11 garnish with chopped parsley and twists of sliced lemon on top.