Chicken Piccata

Discussion in 'Food and nutrition' started by Gladys Dinletir, Jan 22, 2005.

  1. Chicken Piccata
    Nick Sundberg

    This dish can also be made using thin veal scallops instead of chicken.

    Serves 4

    4 Boneless, skinless chicken breasts
    2 Tablespoons Olive oil
    1/2 cup Flour
    Salt and white pepper to taste
    1 cup Chicken broth
    1/4 cup White wine (dry)
    1 tablespoon Lemon juice
    1 1/2 teaspoon Cornstarch, mixed with a little cold water
    1 Tablespoon Capers
    1 Tablespoons Parsley, chopped

    Heat the oil in a heavy skillet. Season the flour lightly. Dredge the
    chicken in the flour and add to the oil until fully cooked. Remove the
    chicken. Keep warm. Add the broth, wine, and lemon juice to the hot
    pan. Over medium-high heat, allow the mixture to boil. Whisk in the
    cornstarch mixture and return to a boil (sauce will be somewhat thin).
    Remove from the heat and toss in the capers. Serve over the chicken.
    Garnish with the parsley.



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