Chicken Piccata

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 2 lbs chicken cutlets (about 1/4 inch thick)
• salt
• pepper
• 1/3 cup flour
• 1/3 cup olive oil
• 2 tablespoons butter
• 1 cup water
• 1/2 cup dry wine (i like the lemon cooking wine)
• 1 chicken bouillon cube
• 2 medium lemons

Recipe

• 1 pound cutlets to 1/8 inch thick.
• 2 sprinkle with salt and pepper (i like a lot of pepper).
• 3 coat with flour.
• 4 over medium-high heat add olive oil and butter, in a 12-inch skillet.
• 5 when oils are hot, cook chicken, a few pieces at a time until lightly browned on both sides. removing pieces as they brown and adding more oil and butter, if necessary.
• 6 reduce heat to low.
• 7 into drippings in skillet, stir water, wine and bouillon. scrapping to loosen brown bits. (i will add in some of the flour to make the sauce thicker.).
• 8 return chicken to skillet; cover and simmer 15 minutes until fork tender.
• 9 remove chicken from skillet. keep warm.
• 10 cut one lemon in half. squeeze to remove juice. thinly slice the other lemon.
• 11 stir lemon juice into liquid in skillet.
• 12 over high heat, heat to boiling. spoon liquid over cutlets; garnish with lemon slices.