Saturday, June 14, 2008

Chicken Piccata

A quick and easy recipe, not only for lemon fans:

Remove the tender from 4 chicken breasts, freeze for another meal; slice each breast into two pieces. Using the flat side of a mallet (or the bottom of a pot), gently pound pieces to ¼ in. thick. Season with salt and pepper; dredge in flour, shaking off excess. Sauté cutlets over medium heat in 2 T butter or olive oil until golden. Do not crowd pan; cook in 2 batches, if necessary, keeping warm in 250⁰F oven. Deglaze pan with ¼ cup white wine, add 1 garlic clove (minced). Cook 1 min and add ½ cup chicken stock, 2 T fresh lemon juice and 1 T capers. Increase heat to high to thicken sauce slightly. Reduce heat; add cutlets and accumulated juice to pan for 2 min. Remove to warm platter, add 2 T butter to pan and 8 lemon slices; swirl pan to combine: pour over cutlets and garnish with chopped parsley.

From In the Kitchen magazine

1 comment:

dqjkin2000 said...

For the vegetarians, this also works well with seitan.