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Post by Loupy on Sept 8, 2013 15:49:15 GMT -7
Chicken Piccata From: whatsfordinnerladies.blogspot.com/Serves 4Ingredients: 6 skinless, boneless chicken cutlets 1 egg Zest of 1 Lemon 2 Lemons (Juiced) 1/4 cup all-purpose flour 2 tsp paprika 1/4 cup butter 1 14 oz can of fat-free chicken broth 3/4 cup White Wine 2 TBS Parsley 4 TBS Extra Virgin Olive Oil 2 TBS small Capers (optional) Salt and Pepper
Direcitons:
In a small bowl, beat the egg and Salt and Pepper to taste. Set aside. In a pie plate mix together the flour, 1/2 TBS of the parsley and Paprika. Dip the chicken in the egg, then in the seasoned flour. Shake off excess. In a large skillet, melt 2 TBS of the butter and the EVOO, and brown the coated chicken. Remove the chicken and put aside on a wire rack (don't layer between paper towels, they will get soggy). Drain off excess oil left in pan, but don't scrape the bottom. In the same pan add the rest of the butter, and the white wine. Scrape the bottom and sides of pan to release all the brown pieces (they have all the flavor). Simmer about 5 mins to cook out the alchohol and then add the lemon zest, chicken broth and all of the remaining Lemon juice. Simmer until the sauce thickens (about 10 mins). Add back the chicken, cover and let simmer for 5 more minutes. Add Capers and a little sprinkle of parsley and serve!
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