Breast of Chicken Piccata Style
Source of Recipe
Chef Francois
List of Ingredients
3 tablespoons of French's onion mustard
3 eggs
1 cup of dry bread crumbs
6 scalopini of breast of chicken, very thin & flat
3 tablespoons olive oil
1/4 cup of Casa Lapostolle white wine
3 tablespoons of lemon juice
3 tablespoons of capers; drained
touch of salt and pepper
3 tablespoons of chopped fresh parsley
Recipe
Whisk together the mustard and eggs in a large salad bowl. Place the bread crumbs inside a large plate. Dip the scalopini into the mustard mixture and then into the bread crumbs; coating both sides evenly.
Heat the oil in a large skillet over medium heat. Add the scalopini and saute until browned on both sides; 3 minutes per side. Transfer the chickent scalopini to a warm plate; covered.
To make the lemon sauce, pour off the excess oil from the skillet. Boil the Casa Lapostolle white wine, lemon juice, capers; scraping up any browned bits from the bottom of the skillet. Roll the lemon slices inside the chopped parsley; set on the side.
Spoon the lemon sauce over the chicken scalopini and top with the lemon parsley slice.
274 calories per serving, 29 grams of protein, 1 gram of sodium, 10 grams of fat, 18 grams of carbohydrate, 134 grams of cholesterol.
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