New Italian Recipes Presents
Chicken Piccata
Ingredients:
4 fine, fat, skinless chicken breasts, pounded flat (An easy way: place chicken between
two wax paper sheets) or you can butterfly the breasts (see instructions
above).
Coating: Flour, egg or egg substitute (start with 1 egg but add more if
needed), panko (white bread crumbs) Place each in its own dish in order
listed. Dip in flour first, then egg, then bread crumbs to thoroughly coat.
.
2 + 2 T olive oil for frying chicken in 2 - 3 batches. Add more oil for last
batch if needed.
1 small onion, minced
3 cloves garlic, minced
1/4 cup drinking sherry or dry white wine
Juice of 1 lemon, no seeds!
1/2 cup chicken broth
2 tablespoons butter (or preferably Butter Buds)
3 T capers
1/4 cup Italian parsley
1 T sage
Salt and Pepper
Preparation:
Coat the chicken in flour and shake off excess. Dip in egg on both sides,
then coat thoroughly in bread crumbs.
Heat 2 T of the olive oil in sauté pan over medium high heat.
Sauté the chicken breast pieces in batches, about two minutes on each side, just until it is browned on the outside. Add more oil when needed. Remove chicken to a plate as it is completed.
Add the wine or sherry to deglaze the pan, and scrape the browned bits off the bottom of the pan and it will be an integral part of this piquant and refreshing dish.
Add garlic and onions. Sauté for approximately three minutes.
Add the lemon juice, butter (Butter Buds), chicken broth and capers, and sauté for approximately two minutes.
Add the chicken back in, add the salt, sage and pepper, stir well, and sauté until the chicken is done, about five minutes.
Makes about 4 servings
Serve this Chicken Piccata with mashed potatoes or rice pilaf.