chicken picatta

Name: chicken picatta
Cuisine: American
Ingredients: 2 lb chicken or veal cutlets, pounded to 1/4" thick; 1/2 cup flour; 1 salt and pepper; 1 tbsp olive oil; 2 tbsp softened butter, divided; 1/2 cup chicken broth; 1/3 cup white wine; 1 lemon, sliced paper thin; 1 tbsp lemon juice; 2 tbsp capers, optional

Mrsrachaelr @cook_2918626

yum

Mrsrachaelr @cook_2918626

yum

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Ingredients

2 lbchicken or veal cutlets, pounded to 1/4" thick
1/2 cupflour
1salt and pepper
1 tbspolive oil
2 tbspsoftened butter, divided
1/2 cupchicken broth
1/3 cupwhite wine
1lemon, sliced paper thin
1 tbsplemon juice
2 tbspcapers, optional

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Steps

1

heat olive oil and 1 tablespoon butter in saucepan.
2

season cutlets with salt and pepper. dip each in flour and shake off excess. saute until golden on each side.
3

remove cutlets to a plate. pour off most of the pan drippings, leaving only a thin film. add broth and wine and boil briskly for 2 minutes, scraping up brown bits.
4

return cutlets to pan and arrange lemon slices over top. cover and simmer on low 10-15 minutes, or until tender.
5

transfer cutlets to a heated platter and surround with lemon slices.
6

add capers, if using, to pan and boil briskly until reduced to a syrupy glaze. swirl in remaining tablespoon soft butter and lemon juice. pour over cutlets.