Recipe Of The Day: Piccata Chicken

[RD Cook]

Piccata Chicken

 <h3><A href="http://www.bigoven.com/4822-Piccata-Chicken-recipe.html" target="_blank">Piccata Chicken recipe</A></h3><a href="http://www.bigoven.com/4822-Piccata-Chicken-recipe.html" target ="_blank"><img width="140" alt="Click here for a larger picture of Piccata Chicken" src="http://www.bigoven.com/pics/170406115802.jpg" /></a><BR/>4 Servings
Chicken
American<BR/>Main Dish   Spring   Summer   American   Chicken   Dinner  

4 each <a href="http://www.bigoven.com/whatis.aspx?id=Chicken%20Breast" class="deflink">Chicken breast</a>
1/2 cup <a href="http://www.bigoven.com/whatis.aspx?id=Flour" class="deflink">Flour</a>
1 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Salt" class="deflink">Salt</a>
1/4 teaspoon Freshly <a href="http://www.bigoven.com/whatis.aspx?id=Ground%20Pepper" class="deflink">ground pepper</a>
1/2 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Paprika" class="deflink">Paprika</a> (this was omitted in original)
1/2 cup <a href="http://www.bigoven.com/whatis.aspx?id=Butter" class="deflink">Butter</a>
1 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Olive%20Oil" class="deflink">Olive oil</a>
4 tablespoon Dry sherry or dry <a href="http://www.bigoven.com/whatis.aspx?id=Red%20Wine" class="deflink">red wine</a>
3 tablespoon Fresh <a href="http://www.bigoven.com/whatis.aspx?id=Lemon" class="deflink">lemon</a> juice
1 medium <a href="http://www.bigoven.com/whatis.aspx?id=Lemon" class="deflink">Lemon</a> sliced
3 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Caper" class="deflink">Caper</a>s
1/3 cup Fresh <a href="http://www.bigoven.com/whatis.aspx?id=Parsley" class="deflink">parsley</a> minced

Flatten chicken breasts until about 1/4 inch thick.

Combine flour, salt,  pepper and paprika in a bag. Add breasts and shake well.

Heat butter and  olive oil in skillet until bubbly. Saute chicken breasts a few at a time  for 3 to 5 minutes on each side. Drain and keep warm.

Drain off all but 2  Tablespoons oil. Stir in sherry or wine, scraping the bottom of the skillet  to loosen any browned bits. Add lemon juice and slices and heat. Add capers and sprinkle with parsley.

To serve, pour the sauce over the chicken breasts.


MRS. ROBERT M. EUBANKS, JR.    From ~~ltTraditions: A Taste of the Good Life and gt;, by the Little Rock (AR) Junior  League.  Downloaded from Glens MM Recipe Archive,  http://www.erols.com/hosey.

This You are not allowed to view links. Register or Login was posted via You are not allowed to view links. Register or Login to the <a href="You are not allowed to view links. Register or Login"/>BigOven Social Network about Food</a> with 160,000+ recipes.