cuisine @ home ~ chicken piccata

I am a HUGE fan of the cooking magazine Cuisine at Home. It is so visual with clear directions. With the house filled with company for Christmas I needed something simple yet elegant for Christmas dinner. Chicken Piccata to the rescue. I used regular chicken breasts cut in half and pounded to an 1/8 inch thickness. This really helped with the cooking time as well as the budget.

I served it with a big green salad filled with veggies and couscous. It was delightful and very filling. No fuss, no muss. It's even tastier than the version I cooked from Barefoot Contessa. A little lighter as well. Sorry Ina!

One of the best choices for our holiday feast in years. Give it a whirl. You won't be disappointed.
Bon Appetite!

Chicken Piccata

Cuisine at Home: Issue 32 Page 8

4 chicken cutlets
Saute in:
2 T. vegetable oil

Deglaze with:
1/4 cup dry white wine
1 t. garlic, minced

1/2 cup low sodium chicken broth
2 T. fresh lemon juice
1 T. capers, drained
Sauteed cutlets

Finish with:
2 T. unsalted butter
Fresh lemon juice
Garnish with:
Chopped fresh parsley

Season cutlets with salt and pepper then dust with flour. Spray a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.

Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side for 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
Add broth, lemon juice and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.
Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets.
Garnish with chopped fresh parsley and serve.