Chicken Piccata

A nice Italian Pinot Grigio goes well with this Chicken Piccata.  It makes for a lovely, but economical  dinner presentation.

Ingredient List
Boneless, skinless chicken breasts, one per two servings because you are going to cut them in half to make two cutlets per breasts.  
Minced garlic, about 3 or 4 cloves
Lemons, one lemon per two cutlets, sliced thinly
Lemon juice, about 2 Tablespoons
Capers, about 1 Tablespoon
White wine, Pinot Grigio or an Orvieto Classico
Chicken broth, (unsalted is best) a half a cup per two cutlets
Butter, 2 Tablespoons per two cutlets
Flour, a quarter cup
Salt & Pepper (the flour for dredging)
Grapeseed Oil or Safflower Oil

You will need a saute pan, the heavier the better.


1. Assemble all the ingredients.
2. Mince the garlic, slice the lemons, drain the capers.
3. Pound the divided chicken breasts into thin cutlets. (Pounding them into thin cutlets makes this dish cook quickly and evenly while allowing the lemony flavor to permeate each bite.
Tip:  Place the chicken cutlets in plastic baggies when you are pounding them to keep raw chicken juices from spattering all around the kitchen.  Be sure and use the smooth side of the mallet.  You are not tenderizing the chicken; you are flattening it.
4. Spread the flour onto a plate or sheet of wax paper. Salt and pepper the flour to taste.
5. Heat up the saute to fry the cutlets.  When the pan is hot, then add the oil.
6. Dredge (coat with flour) the cutlets in the flour and then place in hot pan to fry.  Cook for 2 -3 minutes on each side.
7. Remove cutlets from pan and place on a plate.
8. Add the minced garlic while deglazing* the pan with the wine.
9. Once wine has almost evaporated, then add the broth. Turn heat down so the sauce is simmering.
10. Now add the lemon juice. Next add the capers.  Stir to incorporate all the ingredients and continue to deglaze the pan.
11. Return cutlets with any juice from the plate into the pan to finish cooking.
12. Place lemon slices on top of cutlets.  Work in small pieces of butter in the sauce around the cutlets.
13. Remove cutlets with lemon slices. Stir sauce a little more to make sure butter has been incorporated.
14. Pour sauce of cutlets and lemon slices. Enjoy.