Chicken Piccata
Delicious and quite elegant. Serve over a bed of
spaghetti or fettuccini.
olive oil for frying
flour, for dredging
4 chicken cutlets (or boneless, skinless breasts, pounded flat)
1/4 cup white wine
1 clove garlic, minced
1/2 cup chicken stock
Juice from half a lemon
1 Tablespoon capers, drained and rinsed
2 Tablespoons butter
4 cups hot spaghetti or fettuccini as accompaniment
lemon slices, as garnish, if desired
Heat oven to 200°. Heat sauté pan. Coat bottom with
olive oil. Season cutlets with salt and pepper and
dredge in flour. Sauté cutlets 3 minutes over
medium-high heat. Turn cutlets, then sauté, for 3 more
minutes, covered, or until just cooked through. Remove
cutlets to a plate, and hold in warm oven for a few
minutes while you prepare the sauce. Deglaze pan with
wine and garlic. Cook until liquid is slightly reduced,
about 2 or 3 minutes, being careful not to brown garlic.
Add chicken stock, lemon juice and capers. Return
cutlets to pan and cook on each side 1 minute. Place
each cutlet on a bed of hot pasta. Finish sauce with
butter. As soon as butter has melted, spoon sauce over
each cutlet and serve. Garnish with lemon slices, if
desired.
Servings: 4
 print
recipe
|