Restaurant Style Chicken Piccata

DELICIOUS = tonights dinner. (also from Cuisine At Home)

Let me start off by saying what i forgot to mention in yesterdays blog.

The difference between DRY white wine and WHITE wine.

DRY white wine and WHITE wine have only one thing different, their RS (Residual Sugar). Long story short, the DRY part means less sugar and when it doesn't say dry, the wine is usually a little sweeter tasting. Some dry white wines are Sauvignon Blanc, Pinot Grigio, Pinot Blanc and Riesling. Some white wines are Chenin Blanc, Chardonnay, and Pinot Gris. Me and Bobby are going to try to do some wine tasting so i can learn what it means when people say "full bodied.. earthy..", and why they swirl it around in wine glasses! So we will definitely make a post about that.

Tonight was Chicken Piccata. I fell in love with Chicken Piccata when Bobby bought a frozen version of it. The frozen version (which i think im going to try and make myself) is with tomatoes and artichokes. ITS SOO GOOD for a frozen food. This recipe was pretty good too and it wasn't hard to make or time consuming. Pretty useful for weeknight meals.

Ingredients:

*most recipes are servings for 2 unless otherwise noted.

• 2 boneless, skinless chicken breasts, pounded into cutlets
• salt & pepper
• all-purpose flour
• nonstick spray
• 2 tbsp vegetable oil
• 1/4 cup dry white wine
• 1 tsp minced garlic
• 1/2 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• 1 tbsp drained capers
• 2 tbsp unsalted butter
• fresh lemon slices
• chopped fresh parsley

Preparation:

Season cutlets with salt and pepper, then dredge in flour. Coat a sauté pan with nonstick spray, add oil, and heat over medium-high.

Sauté cutlets 2-3 minutes on one side. Flip cutlets over and sauté the other side, covered, 1-2 minutes. Transfer cutlets to a warmed platter; pour off fat from the pan.

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

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

Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.

Garnish with chopped fresh parsley and serve immediately.

AND THE JUDGES DECIDE....

Mom: liked it but she liked last nights dinner better, she said it was a little too lemony for her.

Me: i liked it a lot also, its a super light dinner but im definitely going to try another variation of it.

Bobby: he LOVED it! he licked the plate. no, he really did though!

Dad: liked it; but of course!

Now im going to go make some fresh pesto for tomorrows lunch. exciting!!

2nd dinner down... this summer conquest is looking pretty damn good.