Chicken piccata

Yield: 6 servings

Measure Ingredient
4 \N Chicken breasts *
½ \N Cube of butter
4 tablespoons Vegetable oil
1 \N Clove garlic, mashed
½ cup Chopped Italian parsley
2 \N Fresh lemons **
1 \N Small jar of capers
\N \N Small amount of salt
\N \N Freshly ground pepper

* boned, skinned and pounded to 1\\4" thick ** slice one thinly and squeeze the other of its juice

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Cut boned, skinned, pounded chicken breasts into eight serving pieces (4 chicken breasts will serve 6 people as it is better to have some leftover than not enough). Melt butter in non-stick pan. Add vegetable oil and heat till sizzling. Quickly saute garlic in oil and remove piece of garlic before it gets brown or it will taste bitter. Quickly saute over medium high heat the flattened chicken breasts. Sprinkle with freshly ground black pepper and the juice of the one lemon. (DO NOT SALT NOW.) When you turn the chicken breast portions, also place in pan the chopped Italian parsley and the thinly sliced lemon and let that saute briefly, too. The chicken will only take about a minute or so on each side so make sure everything else is ready. Add drained jar of capers to the pan and swirl it in the oil/butter so everything is well coated with the garlic and lemon flavor. Salt sparingly.

To serve, place over a bed of rice, cous cous or fettucine on an oblong platter, overlapping portions of chicken piccata and drizzling the oil\\butter\\garlic\\parsley and capers down the center of the chicken portions. Yield: 6 servings

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