MEYER LEMON CHICKEN PICCATA
Once again, I highly recommend having your butcher make four chicken cutlets for you out of two chicken breast halves - it will save you a bunch of time. I also used less butter than is called for in the recipe (about 1.5 tbsp. instead of 2) which cut down on the fat and calories but didn't seem to sacrifice flavor.
Nutritional Information (serves 4)
214 calories - 7.3 g. fat - 27.5 g. protein - 8.5 g. carbohydrates - 0.6 g. fiber
- Two 8-oz. boneless, skinless chicken breasts, made into four cutlets
- Salt & fresh ground black pepper
- 1/4 c. all-purpose flour
- 2 tbsp. butter, divided
- 1/3 c. sauv blanc or other crisp white wine (I used vinho verde)
- 1/2 c. fat free chicken broth
- 1/3 c. Meyer lemon juice (from about 3 lemons)
- 2 tbsp. capers, rinsed and drained
- 1/4 c. chopped flat-leaf parsley
1. Make the two chicken breasts into cutlets or skip to step 2 if the butcher makes them for you.
2. Sprinkle cutlets with salt and pepper and dredge individually in flour.
3. Melt 1 tbsp. butter in a skillet over medium-high heat. Add two cutlets to pan and saute for two minutes. Turn cutlets over and saute until cooked through. Remove cutlets from pan and repeat with remaining butter and cutlets.
4. Add wine to pan and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until wine almost evaporates.
5. Stir in chicken broth and bring to a boil. Cook until broth is reduced and thickened (about 2 tbsp. of total liquid). Add lemon juice and capers.
6. Serve sauce over chicken, sprinkle with parsley.