Saturday, May 16, 2009

Chicken Piccata



  1. 1
    Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
  2. 2
    Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
  3. 3
    Salt & pepper each cutlet generously and coat each with flour.
  4. 4
    Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
  5. 5
    Transfer cutlets to warm plate.
  6. 6
    Add remaining oil and repeat with remaining cutlets.
  7. 7
    Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
  8. 8
    Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
  9. 9
    Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
  10. 10
    Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
  11. 11
    Spoon sauce over chicken and serve immediately.

I made this yesterday and I served it with mashed potatoes and asparagus. It was DELICIOUS! It was really easy to make too. Not really low fat though, sorry.

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