chicken piccata

Dinner

Chicken Piccata

Here, chicken cutlets are cooked in a fragrant, tangy sauce featuring garlic, capers, wine and lemon juice. Serve over zucchini noodles to sop up all of the delicious sauce.

Ingredients

½ cup reduced-sodium chicken broth
2 teaspoons cornstarch
2 (8 ounce) skinless, boneless chicken breast halves, halved horizontally
¼ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 teaspoons olive oil
4 lemon slices (optional)
2 teaspoons butter
3 large cloves garlic, minced
¼ cup dry white wine
2 tablespoons lemon juice
1 ½ tablespoons capers, drained
1 ½ teaspoons snipped fresh thyme

Directions

In a small bowl stir together broth and cornstarch; set aside. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. In a shallow dish stir together flour, salt and pepper. Dip chicken into flour mixture, turning to coat.
In a 12-inch nonstick skillet heat oil over medium-high. Add chicken; cook 8 to 9 minutes or until done (165 degrees F), turning once. Remove from skillet; keep warm. If desired, add lemon slices to skillet. Cook 30 to 60 seconds or until brown, turning once. Remove from skillet.
For sauce, in skillet melt butter over medium. Add garlic; cook and stir 30 seconds. Carefully add wine. Cook 1 to 2 minutes or until slightly thick, stirring to scrape up crusty brown bits. Stir in cornstarch mixture. Bring to boiling; reduce heat. Simmer 1 minute or until thick. Stir in lemon juice, capers and thyme.
Drizzle chicken with sauce and top with lemon slices and additional thyme.