They saying goes, when life gives you lemons, make lemonade.
This September/October gave me plenty of lemons; mystery illnesses for my husband and I, my mom in ICU, heck, even one of the cats jumped on the bandwagon. (Thankfully one mystery illness has been partially solved, Mom is doing much better and the cat is back to ruling the roost again). Now that October is done and fall is here it's time to take those lemons and make something more yummy than lemonade. Truth be told, I'm really tired of lemonade.
This is my husband's favorite chicken dish, Chicken Picatta.
4 chicken cutlets
salt, pepper, flour for dusting
2 T vegetable oil
1/2 C white wine
2 tsp. minced garlic
3/4 C low-sodium chicken stock
3-4 T fresh lemon juice
1-2 T drained capers (depends on how much you like capers)
2-3 T unsalted butter
fresh lemon slices 1-2 lemons
1 tsp. chopped fresh parsley
Season cutlets with salt and pepper, then dust with flour. Add vegetable oil to a nonstick pan and heat to medium-high. (My husband is gluten-free so I used King Arthur Gluten Free Flour, and it works just as well as regular all-purpose flour)
Saute cutlets about 2-3 minutes on one side, then flip the cutlets over and saute for 1-2 minutes with pan covered. Transfer cutlets to a warm plate then pour off fat from pan, except for 1 tsp.
Deglaze pan with white wine, and add minced garlic. Cook until garlic is slightly brown and the liquid is nearly gone, 2-3 minutes.
Add chicken stock, lemon juice and capers, stir. Return cutlets to the pan and cook on each side about 1-2 minutes. Transfer cutlets to warm platter. Add butter to the pan as well as the lemon slices and stir lightly until butter is fully melted. Pour over cutlets and sprinkle with parsley.