Chicken Piccata (in lemon sauce)
(from 226-2tone’s recipe box)
Source: Cook's Country (modified by Wendy Neal)
Serves 4 peopleIngredients
- 1/4 c. salt
- 1/4 c. sugar
- 2 cups water
- 4 boneless, skinless chicken breasts, pounded 1/2" thick
- Pepper
- 1/4 cup all-purpose flour
- 4 Tbsp. butter
- 2 garlic cloves, minced
- 2 Tbsp. drained capers
- 1 cup low-sodium chicken broth
- 1/2 cup white wine
- 4 strips (2" long) lemon zest
- 2 Tbsp. fresh lemon juice
Directions
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Whisk 2 cups cold water, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for at least 15 minutes but no longer than 30 minutes.
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Pat cutlets dry with paper towels and season with pepper. Spread flour in shallow dish. Dredge one side of each cutlet lightly in flour; transfer to large plate. Heat 1 tablespoon butter in large nonstick skillet over medium heat until foaming subsides. Cook cutlets floured-side down, until golden brown, about 2 minutes. Flip and cook until just cooked through, about 1 minute on second side. Transfer to clean platter and tent with foil. Repeat with additional tablespoon butter and remaining cutlets.
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Add garlic and capers to empty pan and cook over high heat until fragrant, about 30 seconds. Add broth, wine, and lemon zest and simmer until reduced to 1/2 cup, 8 to 10 minutes. Return chicken and any accumulated juices to pan to heat through, about 30 seconds. Off heat, stir in remaining butter and lemon juice. Serve.