About 6 Boneless, skinless thin sliced chicken breasts
1 Large sweet onion, peeled and chopped
2 Cloves garlic, peeled and minced
Olive oil
1/2 Cup all purpose flour, plus 1 TB
2 TB butter
1/2 Cup cooking sherry
1 Lemon, juiced and zested
1 Cup chicken stock
Kosher salt to taste
Instructions
Salt and pepper the chicken breasts and dredge chicken in flour. Brown chicken in 2tb butter
and about 2tb olive oil and set aside.
Add onions and garlic. Add more olive oil if needed, Cook about 3-4 minutes until onion is
translucent and then add 1 tb flour. Cook for 1 minute stirring constantly.
Make the sauce by adding the stock, sherry, lemon juice and zest to
the pan with the onions and garlic. Let sauce reduce for a few minutes before adding chicken
back. Simmer until chicken is cooked.
Originally Submitted
8/30/2018
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