Skinny Lemon Chicken Piccata

This is adapted from The Comforts of Cooking 

YIELD: Makes 2-4 servings (1-2 cutlets each)

INGREDIENTS:

1/4 cup + 1 teaspoon all-purpose flour, divided
2 boneless, skinless chicken breasts, halved
1/4 teaspoon each salt and pepper
2 Tablespoons olive oil
2 Tablespoons (or more) capers
2 cloves garlic, minced
1 cup chicken broth
1/2 cup dry white cooking wine
lemon zest from 1 lemon
4 teaspoons fresh lemon juice
1 Tablespoon butter

DIRECTIONS:

Spread 1/4 cup flour in a shallow dish. Pound each chicken breast half into thin cutlets (for 4 cutlets total). Dry cutlets with paper towels and season with salt and pepper. Dredge one side of each cutlet in flour, shaking off excess.

Heat 1 Tablespoon oil in a large skillet over medium-high heat. Once hot, lay 2 cutlets, floured side down, in the skillet. Cook for 3-4 minutes, or until golden brown. Flip cutlets over and continue to cook until no longer pink, about 1 more minute. Transfer cutlets to a plate and tent loosely with foil. Repeat with remaining 1 Tablespoon oil and 2 cutlets.

Add capers and garlic to the skillet. Return to medium heat and cook for about 30 seconds, until fragrant. Stir in remaining 1 teaspoon flour until incorporated. Whisk in broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about 1/2 cup, about 10 to 15 minutes.

Return cutlets into the sauce, simmering until heated through and spooning sauce over chicken, about 30 seconds. Transfer chicken to serving plates. Off heat, whisk lemon juice and butter into sauce.

Serve to individual plates and spoon sauce over the chicken.

Grilled Chicken with Fresh Cherry Sauce

Ingredients:

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• Salt and freshly ground black pepper

For the Cherry Sauce

• 2 cups fresh bing cherries, pitted
• 1/2 cup pomegranate juice
• 1/4 cup red wine
• 1/4 cup balsamic vinegar
• 1 1/2 teaspoons cornstarch
• 1 1/2 teaspoons water
• 1 tablespoon unsalted butter
• Salt and Freshly ground black pepper

Instructions:

1. Place the chicken in a plastic bag and cover with the balsamic vinegar. Place in the refrigerator and let marinade for 1 hour.
2. Remove the chicken from the plastic bag and put the breasts on a clean plate. Season with salt and pepper on both sides. Head outside to the grill!
3. Pre-heat a gas or charcoal grill. Lightly oil the grill grate to make sure the food doesn’t stick. 
4. Cook the chicken about 8 minutes per side, or until cooked through. Place the cooked breasts on a clean plate and let rest while you make the sauce.
5. In a skillet, add the cherries, balsamic vinegar, red wine, and pomegranate sauce. Bring to a boil over medium-high heat and then reduce heat to medium and cook for about 3 minutes. In a small bowl, mix together the cornstarch and the water. Pour the cornstarch mixture into the cherry sauce and stir until thickened, about 2 minutes. Remove from heat, add in the butter, and season with salt and pepper.
6. To serve, place the chicken on a large platter and spoon the silky cherry sauce over the breasts.