Saturday, April 25, 2015

Skinny Lemon Chicken Piccata


1/4 cup + one teaspoon general-purpose flour, divided
2 boneless, skinless chicken breasts, halved
1/4 teaspoon every salt and pepper
2 Tablespoons vegetable oil
2 Tablespoons (or more) capers
2 cloves garlic, minced
1 cup broth
1/2 cup dry white change of state wine
lemon zest from one lemon
4 teaspoons recent juice
1 Tablespoon butter


Spread 1/4 cup flour in an exceedingly shallow dish. Pound every deformity [*fr1] into skinny cutlets (for four cutlets total). Dry cutlets with paper towels and season with salt and pepper. Dredge one facet of every scallop in flour, shaking off excess.

Heat one Tablespoon oil in an exceedingly massive frypan over medium-high heat. Once hot, lay two cutlets, floured facet down, within the frypan. Cook for 3-4 minutes, or till golden brown. Flip cutlets over and still cook till not pink, regarding one a lot of minute. Transfer cutlets to a plate and tent loosely with foil. Repeat with remaining one Tablespoon oil and a couple of cutlets.

Add capers and garlic to the frypan. come back to medium heat and cook for regarding thirty seconds, till odorous. Stir in remaining one teaspoon flour till incorporated. Whisk in broth, wine and lemon rind strips, scraping any brunette bits for added flavor. arouse a simmer and cook till thickened slightly and reduced to regarding 1/2 cup, regarding ten to fifteen minutes.

Return cutlets into the sauce, cooking till heated through and spooning sauce over chicken, regarding thirty seconds. Transfer chicken to serving plates. Off heat, whisk juice and butter into sauce.
Serve to individual plates and spoon sauce over the chicken.


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