Meyer Lemon Chicken Piccata

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 (8 ounce) chicken breast halves, boneless and skinless (or 4 4-ounce breasts)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter, divided
• 1/3 cup sauvignon blanc wine (or other crisp wine like pinot grigio)
• 1/2 cup chicken broth, fat-free and lower sodium
• 1/3 cup fresh meyer lemon juice (about 3 lemons)
• 2 tablespoons capers, rinsed and drained
• 1/4 cup fresh flat-leaf parsley, chopped

Recipe

• 1 split chicken breast halves in half horizontally to form 4 cutlets. if using 4 ounce breasts, do not split but continue with recipe. place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. sprinkle cutlets evenly with salt and pepper. place flour in a shallow dish; dredge cutlets in flour.
• 2 melt 1 tablespoon butter in a large skillet over medium-high heat. add 2 cutlets to pan, and sauté 2 minutes. turn cutlets over; sauté for 1 minute. remove the cutlets from pan. repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
• 3 add wine to pan and bring to a boil, scraping pan to loosen browned bits. cook for 1 minute or until liquid almost evaporates. stir in chicken broth; bring to a boil. cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). stir in juice and capers. serve over chicken. sprinkle with parsley.