Featured Recipe at the Wines of the World in Downtown Titusville on September 12, 2014
Chicken Piccata - Serves 4
8 Chicken cutlets (may use 4 breasts cut lengthwise)
2 Tbs. vegetable oil
1/4 cup dry white wine
1 tsp. garlic, minced
1/2 cup chicken broth
2 Tbs. fresh lemon juice
1 Tbs. capers, drained
2 Tbs. unsalted butter
Fresh lemon slices
Chopped fresh parsley
SEASON cutlets with salt and pepper, then dust with flour. Coat a saute pan with nonstick spray, add vegetable oil and heat over medium-high heat.
SAUTE cutlets 2 minutes on one side, turn over and cover cooking for another 2 minutes. Transfer cutlets to a warm platter, pour off excess fat from pan.
DEGLAZE pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly gone, about 2 minutes.
ADD broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plate.
FINISH with butter and lemon slices. Once butter melts, pour sauce over cutlets.
GARNISH with chopped fresh parsley and serve.