Chicken Piccata
4 chicken cutlets sauté in two tablespoons of extra virgin olive oil deglaze with 1⁄4 cup of white wine
1 teaspoon of garlic, minced
1⁄2 cup of chicken broth
2 Tablespoons of Fresh lemon juice 1 Tablespoon of capers, drained
2 Tablespoons of unsalted butter Fresh lemon slices
Garnish with chopped fresh parsley
Directions: wash chicken and place in a skillet with two tablespoons of extra virgin olive oil and 1⁄2 cup of white wine. Cook on medium heat and add chicken broth, lemon juice, caper, butter and reduce heat. Cook until chicken is no longer pink in the middle. Garnish with fresh parsley and lemon slices.
