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Meyer Lemon Chicken Piccata

2 (8 ounce) chicken breast halves, boneless and skinless (or 4 4-ounce breasts)
12 teaspoon kosher salt
14 teaspoon fresh ground black pepper
14 cup all-purpose flour
2 tablespoons unsalted butter, divided
13 cup sauvignon blanc wine (or other crisp white wine like Pinot Grigio)
12 cup chicken broth, fat-free and lower sodium
13 cup fresh meyer lemon juice (about 3 lemons)
2 tablespoons capers, rinsed and drained
14 cup fresh flat-leaf parsley, chopped


Split chicken breast halves in half horizontally to form 4 cutlets. If using 4 ounce breasts, do not split but continue with recipe. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and saute 2 minutes. Turn cutlets over; saute for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets. Add wine to pan and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

Source: www.food.com