|
Place chicken cutlets between 2 plastic wrap and pound gently until they are thin. Season cutlets with salt and pepper.
Heat oil in a skillet over medium heat until hot. Sauté chicken cutlets 3 minutes on one side, flip them over, cover the skillet and sauté the other side 2 minutes. Remove cutlets from the skillet and keep them warm.
Pour excess of fat off from the skillet, return to heat and deglaze pan with wine. Stir in minced garlic and cook until lightly golden and liquid has almost evaporated. Stir in chicken bouillon, lemon juice and capers. Return chicken to the skillet, cook for 1 minute on each side. Transfer cutlets to 2 plates. Add butter and lemon slices. When butter has melted pour sauce over piccata. Arrange lemon slices and sprinkle chopped parsley.
Serve with white cooked rice or a Potato Souffle.
|
){kind=small}
