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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CHICKEN PICCATA Recipe

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This recipe for CHICKEN PICCATA is from Momnell's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
Salt, Pepper to taste
1/4-1/2 cup flour
2 T. vegetable oil
1/4 cup dry white wine
1 tsp. garlic, minced
Add 1/2 cup low-sodium chicken broth
2 T. fresh lemon juice
1 T. capers, drained
2 T. unsalted butter
Fresh lemon slices - 4-6
Chopped parsley for garnish
Directions:
Directions:
Flatten chicken breast with mallet.
Season with salt & pepper to taste; dust both sides with flour.
Spray saute' pan; add vegetable oil; heat over medium-high heat.
Saute' cutlets on one side 2-3 minutes; turn, cooking 1-2 minutes with the pan covered.
Transfer cutlets to a warm plate; pour off fat from pan.
Deglaze pan with wine; add minced garlic.
Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
Add broth, lemon juice, and capers.
Return cutlets to pan and cook on each side for
1 minutes.; transfer again to warm serving plate.
Melt the butter in the pan; add lemons to warm briefly; pour over cupules.
Garnish with fresh parsley before serving.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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