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Imprecise Chicken Piccata Recipe

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This recipe for Imprecise Chicken Piccata, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Derek and Katie Loeser
Added: Wednesday, May 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken Breasts
Olive Oil
Butter
Flour
Capers
White Wine
1 Lemon
Salt
Pepper
Italian Parsley

Directions:
Directions:
Slice chicken breasts in half (butterflying them open); place in wax paper and pound them with a meat hammer until thinner than when you started.

Put flour on a plate, sprinkle salt and pepper in flour and drag chicken through the flour, coating both sides well.

Put some butter and olive oil - a couple of tablespoons each - in a large skillet and heat on med-hi. When hot, add chicken breasts and cook about 3 minutes per side. Cook a couple at a time so that pan is not crowded. Add more oil and butter as needed to keep the sizzle going.

Remove chicken breast and place on plate.

Add about a cup of white wine - any kind will do- the juice from half a medium size lemon, and a generous handful of capers to the skillet - the more the merrier - and bring to vigorous boil.

Turn heat down to med and put all the chicken breasts back in the skillet. Add about half a cup of chopped Italian parsley and cook for a few more minutes. When sauce has thickened to the point that it looks good, remove from heat and eat.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
It's important in life not to over-emphasize such things as recipes, directions, measurements etc. Katie doesn't necessarily agree. But when it's my turn to cook, I often go with my Imprecise Chicken Piccata.

 

 

 

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