CHICKEN PICCATA

INGREDIENTS

  • 1/2  TSP. SALT

  • 1/4  TSP. BLACK PEPPER

  • 2 1/2  LBS. THIN CHICKEN CUTLETS, 1/4 INCH THICK

  • 1 CUP FLOUR

  • 3 TBS. OLIVE OIL

  • 3 TBS. BUTTER

  • 1/2   CUP DRY WHITE WINE

  • 2 CUPS CHICKEN BROTH

  • RIND OF 1 LEMON, SLICED INTO VERY THIN STRIPS

  • 2 TBS. CAPERS

  • 2 TBS. CHOPPED FLAT LEAF PARSLEY

Directions

MIX SALT, PEPPER AND FLOUR.  DREDGE CHICKEN.  HEAT OIL AND BUTTER ADD CHICKEN SAUTE 3 MINUTES PER SIDE.

REMOVE AND KEEP WARM.

TO SKILLET ADD 2 TBS. FLOUR – COOK 30 SECONDS.  ADD WINE, COOK 30 SECONDS SCRAPPING PAN.  ADD CHICKEN BROTH, AND LEMON.  BRING TO SIMMER – COOK ABOUT 2  MINUTES OR SLIGHTLY THICKENED.

ADD CHICKEN TO SAUCE SPRINKLE WITH CAPERS.  BRING TO GENTLE SIMMER COVER AND COOK FOR 5 MINUTES.

PLACE CHICKEN ON PLATTER AND STRAIN SAUCE.

ENJOY!!

2019-09-03T17:03:38-04:00

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