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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from Nana's Favorite Recipes , 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 thin-sliced chicken breasts, pounded flat with tenderizing mallet
2 T. vegetable oil
¼ c. seasoned flour or baking mix
½ tsp. freshly ground pepper
½ tsp. salt
1 tsp. minced garlic
½ c. chicken broth
1 T. capers
¼ c. dry white wine
2 T. fresh lemon juice
2 T. butter
Lemon slices
Parley for garnish
Directions:
Directions:
Season chicken with salt and pepper and dust with flour. (May be cut into smaller pieces if desired). Saute chicken in vegetable oil approximately 1-3 minutes on each side. Transfer to warm plate pour any remaining fat from pan. Deglaze pan with wine and add minced garlic. Allow garlic to cook until liquid is nearly gone (about 2 mins). Add broth, lemon juice and capers. Return chicken to pan and cook about 1 min. on each side. Transfer to plate. Add butter and lemon slices to sauce in pan. Once butter melts, pour over cutlets. Garnish with fresh parsley
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 mins

 

 

 

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