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CHICKEN PICCATA




Source of Recipe


rc

2 lb Boneless chicken breasts, thinly sliced
Salt and black pepper
Flour (to coat chicken)
2 Sticks of butter
Several tablespoons of extra Virgin olive oil
12 Garlic cloves, peeled and minced
1 c Fresh lemon juice
1 c Dry white wine
1 c Minced fresh parsley
2 Lemons thinly sliced as a garnish to final preparation
Corn Starch and water


Sprinkle chicken breasts with salt and pepper to taste, then dredge them through the flour. Saute them in butter and oil (amount of oil and butter to taste, but at least a couple tbsp of each -- we use more). Sautee each breast till cooked through. Remove from pan. Mix corn starch and water to use to thicken sauce that you are about to make. Add to pan lemon juice, garlic, white wine, parsley. Simmer for a while, then add corn starch mixture to thicken. Return chicken to pan, cook for a few minutes. Serve with lemon slices and parsley as garnish.