Here is a recipe that I have for Chicken Piccata:
2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
Salt and Black Pepper
Flour
Oil
1/4 cup dry white wine (I used a Viognier, this happened to be what I had open)
1 teaspoon minced garlic
1/2 cup chicken broth (I used my homemade broth that I pulled from the freezer)
2 tablespoons fresh lemon juice
1 tablespoon drained capers
2 tablespoons unsalted butter
Lemon Slices
Season cutlets with salt and pepper, then dredge in flour. Coat a pan with nonstick spray, add oil and heat over medium-high heat. Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute the other side, covered, 1-2 minutes. Transfer cutlets to a warmed platter. Deglaze pan with wine and add 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 about 1 minute. Transfer cutlets to plates. Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. Garnish with fresh parsley (optional).
To go along with this I served the chicken over a cooked capellini pasta.
Also a salad of green leaf lettuce, heirloom tomatoes, dried cherries (if you have never had that in a salad I highly recommend) and some croutons. It was dressed with a homemade french dressing.
