Chicken Piccata

Chicken Piccata

Ingredients:

4

 

Chicken breast halves, boneless, skinless

Cup

Flour

 

 

Salt and pepper

3

Tbl

Olive oil

2

Tbl

Butter

Sauce

4

Tbl

Butter

2

Tbl

All-purpose flour

1/3

Cup

Dry white wine

Cup

Lemon juice

Cup

Chicken stock

Cup

Chopped fresh parsley

Directions:

Sauce: In a small pot, add the wine, broth, and lemon juice. Heat until bubbling. Reduce the heat until simmering, mix the flour into the 4 tablespoons of butter, and using a whisk, begin to add this mixture into the hot liquid, stirring constantly. Once thickened remove from the heat and add the parsley. Season with salt and pepper as needed. Keep Warm.

Season the flour with salt and pepper, and slice the chicken breasts into 4 to 5 slices, using a sharp knife and cutting diagonally to create thin slices of meat. Dredge the chicken slices in the seasoned flour. Heat the oil and butter in a heavy frying pan, and add some of the chicken pieces to the pan, and cook in batches. Cook for 2 to 3 minutes on each side over medium heat, until the chicken is lightly browned and cooked through. Return all of the cooked chicken to the frying pan, and pour the prepared sauce over the chicken. Mix lightly to coat, and serve.

 

Yields

4 servings

 

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