CHICKEN PICCATA
1 container of buttermilk
3-4 Boneless Chicken Breast (pounded down to about half inch)
couple pinches of salt
couple pinches of garlic powder
1 tsp. minced garlic
2 tsp. lemon pepper seasoning (McCormicks works well)
All Purpose Flour
Nonstick Spray
4 Tbsp. Canola Oil (can use vegetable as well)
1/2 Cup White wine (I use Chablis)
1 Cup chicken broth
4 Tbsp. fresh lemon juice (got to be fresh squeezed)
2 Tbsp. drained capers
1/2 stick of unsalted butter
Fresh lemon slices for garnish if desired
Place the chicken cutlets in a ziplock back and add the buttermilk. Let it sit in the fridge for a couple hours if you have the time, otherwise just skip this part. The buttermilk really seems to tenderize the chicken so if possible dont skip this step.
Season the cutlets with salt, garlic powder, and the lemon pepper seaosing then dredge in the flour. Coat a sauté pan or skillet with the non stick spray then add the oil and heat to a medium-high heat.
Sauté the cutlets 2 to 3 minutes on one side. Flip over the cutlets and sauté the other side, covered, 2 or 3 more minutes. Transfer the chicken to a cookie sheet and set aside.
Add the minced garlic to the pan and sauté till the garlic is slightly brown. Add the wine, chicken broth, lemon juice and capers to the garlic and deglaze the pan. (stir around the liquid until the brown bits on the skillet have dissolved) Add 1 teaspoon of the lemon pepper seasoning, and continue to deglaze. (Sometimes I add a teaspoon of suger here to sweeten it up a bit)
Place the cutlets back into the pan and continue to cook for about 2 to 3 minutes per side. Transfer the cutlets to a plate or serving platter and add the 1/2 stick of unsalted butter to the skillet. Once the butter melts pour some of the mixture over the chicken.
I like to save some of the glaze/sauce to toss some fresh pasta in.
Submitted By
Eddie Beyer