Wednesday, April 30, 2014

Chicken Piccata with lemon slices
6 thin chicken cutlets
salt and pepper
1/2C flour
3 Tbsp. olive oil
1/3C dry white wine
1 tsp. peeled and minced garlic
3/4C chicken stock
3 Tbsp. fresh lemon juice
1-1/2 Tbsp. capers, drained
3 Tbsp. unsalted butter
2 Tbsp. Italian parsley leaves, finely chopped
12 slice lemon slices
salt and freshly ground pepper to taste

Season the chicken with salt and pepper then dust with flour.  Heat a sauté pan, add the oil and heat.  Sauté the cutlet 2- 3 minutes on one side.  Turn and sauté the other side 1 – 2 minutes.  Transfer cutlets to warm plates and pour off any excess fat.

Add the wine and minced garlic and cook 2 – 3 minutes.  Add the chicken stock, lemon juice, capers and parsley and heat.  Return the cutlets to the pan and cook one minute, basting with the sauce.  Divide cutlets among the plates.  Add the butter and lemon slices to a pan and turn of the heat.  Whisk until the butter has thickened the sauce.  Season with salt and pepper to taste and spoon the sauce over the cutlets.
MAKES:  6 servings 

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