Chicken Piccata

Ingredients

• 4 chicken cutlets, 3 ounces each
• ¼ cup of dry white wine
• ½ teaspoon (tsp) of kosher salt
• 1 cup chicken broth
• ¼ teaspoon (tsp) of black pepper
• 1 lemon, cut into ⅜-inch slices
• 1 cup of gluten-free all-purpose flour
• 2 tablespoons (tbsp) of drained capers
• ¼ cup of olive or canola oil
• 2 tablespoons (tbsp) of chopped Italian parsley
• 2 tablespoons (tbsp) of finely chopped shallots
• 3 tablespoons (tbsp) of buttery sticks (such as 2 Earth Balance Soy Free)
• 2 teaspoons (tsp) of minced garlic

Preparation

• Chop the shallots
• Mince the garlic
• Cut the lemon into ⅜-inch slices
• Chop the parsley

Directions

1. Season the cutlets with salt and pepper.
2. Coat the cutlets with flour, shaking off any excess.
3. In a large sauté pan, heat the oil over medium-high heat.
4. When oil is hot, carefully add the chicken.
5. Cook about 2 minutes on each side, until lightly browned on both sides.
6. Remove the chicken and set aside.
7. Reduce the heat to low, and add an additional teaspoon or 2 of oil, if needed.
8. Add the shallots and garlic, and cook for 1 minute.
9. Add the wine, increasing the heat to high.
10. Cook about 30 seconds, or until the liquid is reduced by half.
11. Add the chicken broth, and bring to a boil.
12. Squeeze the lemon slices into the pan and add the slices to the pan.
13. Add the capers.
14. Return the chicken to the pan.
15. Cook 2-3 minutes, turning the chicken as needed.
16. When the chicken is fully cooked, remove and plate.
17. Reduce the heat to medium-low.
18. Sprinkle the parsley into the pan.
19. Add the buttery sticks 1 tablespoon at a time.
20. Simmer for 2 minutes.
21. Spoon the sauce over the chicken.
22. Garnish with lemon slices and serve.