This recipe for the classic Italian dish Chicken Piccata “seems like a complicated recipe, [but] is relatively easy and quick to prepare,” writes Cheryl King of Temperance, who submitted it. She also calls it “healthy.” The recipe originally came from The Eating Well New Favorites Cookbook, which came out in 1995.
- l lemon
- 1/3 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 4 boneless chicken breasts (about 1 pound), cut in half
- 2 teaspoons olive oil
- 1 clove garlic, fìnely chopped
- ½ cup reduced-sodium chicken broth
- 1 tablespoon capers, drained
- ½ teaspoon sugar
- 2 teaspoons butter
Cook’s note: Turkey breasts can be used instead of chicken.
With a sharp knife remove skin and white pith from lemon and discard. Working over a bowl to catch the juice, cut the lemon segments from their surrounding membranes. Chop the segments coarsely and reserve the juice.
Combine flour, salt, and pepper in a shaîlow dish. Lightly dredge cutlets in the flour mixture and pat off excess.
Heal oil in a large non-stick skillet over medium-high heat. Add the cutlets to the skillet and cook until the outside is golden brown and the interior is no longer pink, 2-3 minutes per side. Transfer to a platter and keep warm.
Add garlic to skillet and cook stirring, for several seconds. Pour in the chicken stock and bring to a boil. Cool stirring for 1 minute. Add the reserved lemon segments, and juice, capers, and sugar; cook for 30 seconds more. Add butter. Spoon the sauce over the cutlets.
— Cheryl King
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