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CHICKEN PICCATA




List of Ingredients



• 4 CHICKEN BREASTS POUNDED THIN
  
• JUICE OF 2 LEMONS
  
• 1/2 CUP WHITE WINE
  
• 1 CUP CHICKEN BROTH
  
• 3 TABLESPOONS OF BUTTER
  
• 1/2 CUP FLOUR
  
• SALT AND PEPPER TO TASTE
  
• 1/2 CUP OLIVE OIL
  






Instructions



1. DREDGE EACH THIN CHICKEN BREAST IN FLOUR AND COAT BOTH SIDES, SHAKE OFF EXCESS.
   
2. HEAT OIL IN A LARGE SAUTE PAN SET ON MEDIUM HEAT.
   
3. PLACE CHICKEN BREASTS IN PAN AND COOK UNTIL LIGHTLY BROWNED ON BOTH SIDES, ABOUT 2 TO 3 MINUTES ON EACH SIDE.
   
4. DRAIN THE OIL AND ADD BUTTER, WINE, LEMON, SALT AND PEPPER. COOK FOR 1 MINUTES. ADD THE BROTH AND COOK UNTIL THE LIQUID IS REDUCED BY HALF, 5 TO 6 MINUTES.( WHEN LIQUID STARTS TO LIGHTLY BOIL, SPRINKLE WITH A LITTLE FLOUR TO THICKEN.
   
5. TRANSFER CHICKEN TO SERVING DISHES, TOP WITH SAUCE AND A SLICE OF LEMON FOR GARNISH. SERVE WITH A SIDE OF SPAGHETTI AND SAUCE.
   
6. SERVES 4
   SOURCE: THE ITALIAN CHEF