4 boneless, skinless chicken breast halves, pounded thin
1/2c. all purpose flour
salt & pepper to taste
1 egg beaten with 1 Tbs water
1/4 c. butter or marg.
1 Tbs. grated lemon peel
2 Tbs. fresh lemon juice
3 cloves minced garlic
1/4 c. freshly chopped Italian parsley
2/3 c. dry white wine
2/3 c. chicken broth
1 tsp. capers
lemon slices to garnish
Instructions
Combine flour, salt & pepper in a shallow dish. Dip
chicken in beaten egg, then dredge in flour.
Melt butter in non-stick skillet. Add chicken &
saute 2 min. each side until golden brown. Remove
chicken & set aside.
Add lemon peel, juice, parsley, wine, garlic, and
broth to skillet. Bring to a boil scraping up
browned bits. Return chicken to skillet, lower heat
& simmer 15 minutes.
Arrange fillets on warm serving platter. Bring
sauce in skillet to boil & reduce by half. Add
capers. Spoon sauce over chicken & garnish with
lemon slices.
Originally Submitted
1/10/2012
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