Chicken Breasts Piccata
2 large lemons
2 large garlic cloves
2 tablespoons minced parsley
4 chicken cutlets (1 to 1 1/4 pounds, or 4 to 5 ounces each)
Salt and freshly ground black pepper
1/4 cup all-purpose flour
4 tablespoons olive oil
1/2 cup dry sherry
1/4 cup fresh lemon juice
2 tablespoons capers
2 tablespoons butter
Preheat the oven to 350 degrees F. Slice 1 of the lemons into 8 thin
slices. From the remaining lemon, squeeze 1/4 cup juice. Mince the 2
garlic cloves. Mince enough fresh parsley to measure 2 tablespoons;
reserve the parsley, covered with a damp paper towel.
Season the chicken cutlets on both sides with salt and pepper.
Dredge the cutlets in the 1/4 cup flour. In a 12-inch nonstick sauté
pan or skillet, heat the 4 tablespoons oil over high heat until hot.
Add the chicken and sauté it 2 minutes on each side, or until golden
brown. Transfer the cutlets to a platter, cover, and keep warm.
Add the minced garlic to the pan and cook, stirring, 30 seconds,
being careful not to let it brown. Add the 1/2 cup sherry, 1/4 cup
lemon juice, and 2 tablespoons capers and combine, stirring and
scraping the bottom of the pan with a wooden spoon to release the
browned bits. Reduce the sauce over medium-high heat by half,
stirring occasionally. Remove the pan from the heat and add the 8
lemon slices. Keep warm, covered.