Chicken PicattaSubmitted by: GRAMMYSGIRLS58
2 boneless, skinless chicken breast
1/4 c. flour
2T olive oil
1/4c. dry white wine
1t. garlic minced
1/2c. chicken broth low sodium
2T. fesh lemon juice
2T. I Can't believe it's not Butter
Fresh lemon slices
Season cutlets with salt & pepper then dust with flour. Coat a saute pan with nonstick spray, add olive oil, and heat over medium-high heat.
Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute on other side 1-2 minutes with the pan covered with a heatproof platter, to warm the plate and keep the cutlets moist. Transfer cutlets to warmed plate and set aside; pour off fat from pan.
Deglaze pan with wine and add garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth and lemon juice. Return cutlets to pan and cook 1 minute on each side. Transfer back to warm plate.
Add butter and lemons to sauce. Once butter melts, pour sauce over cutlets.
Garnish with lemons and chopped parsley.
Number of Servings: 2
Recipe submitted by SparkPeople user GRAMMYSGIRLS58.