Chicken piccata Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package chicken cutlets
Flour for breading
1 tbsp olive oil
Minced garlic (maybe a tsp)
2 lemons
1/2 cup white wine (estimated)
1/2 cup chicken stock (estimated -- it the same amount as white wine)
1 - 2 tbsp of capers
Pasta to serve it over.
Or salad if you are looking to be healthier.
We like pasta.
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Directions: |
Directions:Take chicken cutlets and put them in a ziploc bag with about 1/3 cup of flour (and a little salt and pepper). Shake them in the bag to coat with flour.
Brown them in the pan with the oil. They don't need to be cooked all the way through, just browned.
Take them out of the pan and blot them on a paper towel. Deglaze the pan with white wine. Toss in some minced garlic. Let the alcohol boil of for a minute. Toss in the capers. Put cutlets back in to the pan. Slice lemons (in circles) and place them on top of the cutlets. Put stock in the pan. Cover for 5 min or until pasta is finished.
Toss pasta in a bowl, and pour this over. |
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Personal
Notes: |
Personal
Notes: This is something that my mom would make for us whenever she had been busy cooking all day. (she is a caterer) It is a quick, easy dish that I learned to make without measurements. So these measurements are all estimates. I learned to make this just by watching my mom.
You can also make it with veal if you are chickened-out or just want to be fancier. My kids love it with veal. They think it's the "best chicken ever!"
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