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* Ingredient available at
either store
**Ingredient
available at
Aurora store
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Chicken Piccata
8 skinless boneless Chicken Breasts *
1/2 cup all purpose Flour
Salt & Pepper
4 TBS Olive Oil*
2/3 cup Dry White Wine*
2 cup fresh Lemon Juice
2 cup Chicken stock*
2 cups drained Capers
2 cups chopped fresh Parsley
2TBS butter softened and divided
2 TSP flour
Place chicken between 2 large sheets of plastic wrap. Using a meat pounder or
rolling pin, lightly pound chicken to 1/4 inch thickness. Dip chicken into
seasoned flour to coat - Shake off excess.
Heat oil in large skillet. Add chicken breasts, 2 or 3 at a time and cook until
golden and cooked through (about 3 minutes per side). Transfer chicken to a
platter, tent with foil t keep warm.
Mix 1 TBS softened butter and flour together with a fork.
Bring wine, lemon juice and stock to a boil in the skillet over a medium high
heat. Add a small amount of the butter/flour mixture to the sauce, 1 TSP at a
time whisking and cooking for about 2 minutes or until the desires thickness.
Stir in capers, parsley and 1 TSB of butter. season to taste with salt and
pepper. Add chicken back to skillet and heat through. Serve immediately.
Serves 8 people.
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