CHICKEN PICCATA (OR SUBSTITUTE VEAL)

2 boneless, skinless chicken breast halves, each 8 to 9 oz. cut in half horizontally and pounded 1/4 in. thick

Salt & pepper to taste

1/2 C flour

3 T olive oil

3 T unsalted butter, divided

1 T minced shallot

1/4 C white wine

3 T fresh lemon juice

1/4 C chick. broth

2 T capers, drained

2 T minced fresh flat-leaf parsley

Season the chicken on both sides with salt & pepper.  Place the flour in shallow bowl & dredge the chicken.

Shake off excess.  In fry pan over medium-high heat, warm 2 T of the olive oil.  Brown 2 pieces of chicken, turning once, until brown on both sides (2-3 min. per side). Transfer to platter. Repeat with remaining chicken.  Reduce heat, melt 1 T butter in pan, add shallots, cook 30 sec., add wine, lemon juice, broth.  Reduce (about 5 min.).   Remove pan from heat,add remaining 2 T butter, capers, parsley. Drizzle sauce over chicken. Serve some sauce on side.

You can substitute the chicken with veal and follow the same recipe!

About Mary Moccia

Mother, wife, sister, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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