Chicken Piccata
- 1 Double chicken breast(cut
- -into halves); pounded thin,
- -see below for chicken prep
- 2 ts Unsalted butter
- 3 tb White wine
- 1 ts Lemon juice
- 1/4 ts Lemon zest
- 1 ts Capers
- 2 ts Parsley; fresh, minced
- 3 tb Whole butter; room temp
1. Pound chicken breasts thin, salt & pepper.
2. Dredge breasts through flour and tap off extra.
3. Saut chicken breast in butter just to the point of being done. Do Not
Overcook!
4. Deglaze pan with wine & lemon juice.
5. add capers, zest, & parsley, Reduce by 3/4.
6. Remove from heat and swirl 3 Tablespoons butter into pan for the butter
sauce.
7. Serve right away, pour sauce over chicken.
NOTES : Dinner for Two
Recipe by: S.C.I. - Jamie
Posted to recipelu-digest Volume 01 Number 505 by CuisineArt
on Jan 12, 1998
2. Dredge breasts through flour and tap off extra.
3. Saut chicken breast in butter just to the point of being done. Do Not
Overcook!
4. Deglaze pan with wine & lemon juice.
5. add capers, zest, & parsley, Reduce by 3/4.
6. Remove from heat and swirl 3 Tablespoons butter into pan for the butter
sauce.
7. Serve right away, pour sauce over chicken.
NOTES : Dinner for Two
Recipe by: S.C.I. - Jamie
Posted to recipelu-digest Volume 01 Number 505 by CuisineArt
