Chicken Piccata
Source of Recipe
Diane~(mercyteapot)
List of Ingredients
2 lb boneless chicken breasts
1 t salt
1/2 t pepper
3 T flour
3/4 t dried oregano
1 T olive oil
2 cloves garlic, pressed
3/4 cup chicken broth
3/4 cup vermouth
1/4 c Fresh lemon juice
8 thin slices lemon
2 T Capers
1/4 c finely minced fresh parsley
Recipe
Place chicken between two pieces of wax paper and pound to 1/8 inch thickness. Dredge the chicken in the salt, pepper, flour, and oregano. Heat the oil over moderate-low heat in a 12-inch skillet. Add the garlic and saute until soft but not browned. With a slotted spoon remove garlic and set aside. Raise the heat to medium-high and brown the chicken on both sides. Return the garlic to the pan and add the broth and vermouth. Bring to a boil, cover, then turn to simmer for 10-15 minutes.
Stir in the lemon juice and coat the chicken evenly with the juice. Arrange on a heated serving platter and garnish with the lemon slices, capers, and parsley.
MTP's Notes: Substitute chicken broth for vermouth if you don't care to use alcohol.
The original recipe also called for onion, but I don't find it necessary in the dish. If I were making the dish with veal, I'd probably try it.
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