Chicken With Capers (aka Chicken Piccata)

Ingredients
  • 1 lb thin sliced Chicken Cutlets
  • 1/2 cp Flour
  • 1 tbsp Chef Paul Prudhomme Poultry Magic (or  1 tbsp McCormick Grill Mates Montreal Chicken Seasoning, 1/2 tsp Garlic Powder, and 1/4 tsp Coarse Ground Black Pepper)
  • 1/2 cup Chicken Broth
  • 1/3 cup Lemon juice
  • 1/3 cup Dry White Wine (or Extra Dry Vermouth)
  • 1/2 tsp Capers
  • Dried Parsley (for garnish)
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Butter
Preparation
  • Mix Flour with Poultry Magic Seasoning, Garlic Powder in a flat bottomed bowl.
  • Cut Chicken Cutlets into halves.
  • Dredge Cutlets in Flour and Seasoning mixture.
  • In a large skillet, over medium high heat, melt Butter in Olive Oil.
  • When bubbly, add half of the Cutlets and saute until golden brown (about 3 minutes each side). Remove from skillet. Repeat with remaining half of the Cutlets.
  • Turn heat to high. Add Chicken Broth and deglaze skillet by scraping browned bits from skillet, bring to a boil.
  • Add Lemon Juice and White Wine and bring to a boil.
  • Add Cutlets to skillet. Sprinkle on Capers. Cover and reduce heat and simmer 5 minutes.
  • Garnish with Parsley and serve with Rice.