Tuesday, December 30, 2008

Chicken Piccata

I love chicken piccata. My favorite version can be found at Cheesecake Factory. Ever since Marc and I went there when we were dating, I have been trying to copy their recipe, but it is just never quite as good. I found this recipe in Cuisine At Home and decided to try it. I think it is the closest I've come to Cheesecake Factory and the best version yet!

Chicken Piccata

4 chicken cutlets
2 T. vegetable oil
1/4 c. dry white wine
1 t. garlic, minced
1/2 c. chicken broth
2 T. fresh lemon juice
1 T. capers, drained
2 T. unsalted butter
fresh lemon slices
chopped fresh parsley

Season cutlets with salt and pepper, then dust with flour.
Coat saute pan with nonstick spray, add 2 T. vegetable oil, nad hear over medium-high heat.
Saute cutlets 2-3 minutes on one side, flip over and saute another 1-2 minutes on the other side.
Transfer cutlets to a warm plate; pour off fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice, and capers.
Return cutlets to pan and cook on each side for 1 minute.
Transfer cutlets to warm plate.
Finish sauce with butter and lemons. Once butter is melted, pour sauce over cutlets, garnish with parsley and serve.

**I made this for 4 adults and 6 kids--I used 15 chicken tenders and 4X everything else. I also skipped the "return cutlets to pan and cook for 1 momre minute" step and just added the butter to the sauce and poured the sauce over all the chicken and let it sit a few minutes before serving. I LOVED it!