How to make it

  • Split chicken breast halves in half horizontally to form 4 cutlets. Place each between 2 sheets of heavy-duty plastic wrap;pound each to 1/4" thickness using mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in shallow dish;dredge cutlets in flour.
  • Melt 1 TB butter in large skillet over med-high. Add 2 cutlets to pan and saute 2 mins. Turn cutlets over,saute for 1 min. Remove cutlets from pan. repeat procedure with remaining 1 TB butter and 2 cutlets.
  • Add wine to pan and bring to a boil,scraping pan to loosen browned bits. Cook for 1 min or till liquid almost evaporates. Stir in chicken broth;bring to boil. Cook till broth mixture is reduced to 2 TBs. (about 4 mins). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

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  • mommyluvs2cook 3 years ago
    Featured recipe on home page 11/28/15 :)
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  • elgourmand 3 years ago
    Great post. Simple but elegant.. Its regular lemons here. Thanks for the post.
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  • wynnebaer 7 years ago
    Great post, Pat.....Don't recall you mentioning making this in ODD so it was a pleasant surprise to see it posted....Can't wait to make it.
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  • kristopher 7 years ago
    This is a wonderful post! Sounds soo fresh and tasty. Thanks!
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  • chuckieb 7 years ago
    This looks so good Pat! I used to make a Chicken Piccata years ago but haven't in ages. If I can't find Meyer's Lemons do you think I could just sub regular ones and add a bit of sugar? I really should go on a hunt for the Meyer's Lemons because everyone has been talking about them a lot lately and I'd so love to try them for myself!
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