Chicken Piccata #weekdaysupper #SauteExpress
Author: Susan Palmer
  • 1lb thin cut chicken cutlets
  • ¾ cup all-purpose flour
  • salt and pepper
  • 2 oz (2 squares) Savory Butter & Olive Oil Sauté Express® Sauté Starter, divided
  • ½ cup chicken broth
  • juice of 2 lemons
  • 1 tablespoon capers
  1. In a shallow dish, season the flour with a little bit of salt and pepper.
  2. Dry the chicken cutlets with papers towels and season on both sides with salt and pepper. Dredge the cutlets in the flour, shaking off any excess.
  3. In a non-stick skillet over medium heat, melt 1 square of the Savory Butter & Olive Oil Sauté Express® Sauté Starter. Cook the chicken, until golden brown, about 2-3 minutes on each side and transfer to a plate tented with foil to keep warm.
  4. Continue with remaining chicken cutlets, and adding the extra square of Sauté Express® to the pan as you cook.
  5. Once all the chicken is cooked through, immediately pour the chicken broth into the skillet and scrape the bottom with a wooden spoon. Add the lemon juice and capers and bring to a boil.
  6. Place the chicken back into the pan and heat through, about a minute more.
  7. Serve with the sauce drizzled on top.
Recipe by The Girl in the Little Red Kitchen at