Chicken Piccata
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1/2 c. flour
1 t. salt
1/4 t. freshly ground pepper
2 lbs. skinless, boneless chicken breast halves, pounded thin
2 T. butter or margarine
1 T. vegetable oil (canola preferred)
3 T. dry white wine or vermouth
3 T. lemon juice
1 lemon, thinly sliced
3 T. capers (optional)
3 T. chopped fresh parsley
Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts
in flour mixture; shake off excess. In a large frying pan, heat butter
and vegetable oil over medium heat. Add chicken breasts and cook,
turning once, until tender and opaque (about 3 minutes per side). Remove
and keep warm. Add wine to pan juices. Cook 1 minute, scraping up
brown bits from bottom of pan. Return chicken to pan, cover with lemon
slices, and cook until sauce thickens slightly, about 3 minutes.
Serve garnished with capers and parsley.
Prep: 10 minutes
Cook: 10 minutes
Serves: 4
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