Sunday, January 16, 2011

Chicken Piccata


serves 2


4 chicken cutlets (directions to follow)
1/4 cup flour
salt pepper to taste
2 Tbs olive oil
1/4 cup dry white wine
2 cloves garlic minced
1 shallot minced
1/2 cup chicken broth
zest of lemon
1/4 cup fresh lemon (about one juiced)
t Tbs capers drained
2 Tbs butter
lemon slices
chopped fresh parley garnish

slice chicken breast halves in half lengthwise. Place one on heavy plastic bag, pound gently with flat side of mallet until 1/4" thickness. Repeat to create 4 cutlets.

season flour with salt and pepper, mix well. put on dinner plate. press each cutlet into flour one at a time on both sides. shake of excess and place on wax paper

Coat a saute pan with not stick spray then add olive oil. Heat on medium, whhen hot add chicken cutlets probably two at time. 2-3 minutes on one side then flip over for 1-2 minutes until browned nicely, remove to warm plate and repeat with remaining cutlets.

when complete deglaze pan with wine, scaping up browned bits, add garlic and scallions, stir for about two minutes until wine is almost gone. Add chicken stock, lemon juice and capers. Place cutlets back in pan about one minute per side. Again place cutlets on warm plate

Add butter to pan and lemon slices and lemon zest. When butter melts pour sauce over cutlets and serve with plenty of fresh ground balck pepper and the chopped parsley. Serve




3 comments:

  1. Is that rice pilaf you served with the delicious-looking chicken and asparagus? If so...recipe please!

    ReplyDelete
  2. Hi Peggy
    You caught me...Uncle Bens !

    ReplyDelete