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一陣子沒更新食譜, 因為紐約在餐廳週, 所以在家吃的時間也少很多~
趁週末來做一個我一直很想做的Chicken Piccata (很容易喔)~
(recipe from Cuisine at home Magazine, Preview issue P.9)

Makes: 2 Servings Total Time: 25 Minutes

Season:
 4 chicken cutlets
Saute in:
 2 T. vegetable oil
*Deglaze with:
 1/4 cup dry white wine
 1 t. garlic, minced
Add:
 1/2 cup low-sodium chicken broth
 2 T. fresh lemon juice
 1 T. capers, drained
Sauteed cutlets
 Finish with:
 2 T. unsalted butter
 Fresh lemon slices
Garnish with:
 chopped fresh parsley

1. Season cutlets with salt and pepper then dust with flour. Spray a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.

2. Saute cutlets 2–3 minutes on one side. Flip the cutlets over and saute the other side 1–2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.

3. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.

4. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.

5. Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets.

6. Garnish with chopped fresh parsley and serve.
    我配蔡是用baby lettuce, 沾sauce很讚喔~
    整道菜偏微酸, 在炎熱的夏天吃很適合喔~

*Deglaze (解釋請看這 跟 這裡)