This is the perfect plate for entertaining. You can prepare hours in advance and just warm before serving. When you not sure what to make to feed a crowd – Chicken Piccatta!
NOTE: I like to add a little Parmesan cheese to my chicken. —Cindy Anschutz
chicken scaloppini (about 4 ounces each)
freshly ground pepper
plus 1 teaspoon all-purpose flour or gluten free flour, divided
garlic cloves , finely minced
low sodium chicken broth
Zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
chopped fresh parsely, plus more for garnish
Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets for 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Add parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
Serve chicken with the sauce and add a lemon slice to each plate.