Email to Linda Carnation      

Recipe Categories: carnation037's HOME PAGE-LinksInfo4VariousThings Appetizers BackOrSideOFtheBox Barbeque_Campfire_Grilled Beef Beverages_Drinks Breads_Biscuits_Rolls CAKES CANDY CanningandPickles CASSEROLES CastIron Chicken ConvectionOven COOKIES Copycat CreamCheese CrescentRoll Crockpot_SlowCooker Dehydrating DESSERTS Diabetic-Appetizers2Nuked Diabetic-Meats2VegetableZ Dips EasybakeOvenRecipes EggsOrBreakfast ElectricSkillet_FryPan ETHNIC EvaporatedMilkRecipes FISHandSEAFOOD FRUIT Gelatin GrillSandwichXpressAppliances HotDogs_Frankfurters IceCreams JAMSandJELLIES JarRecipes KidsinMind LambandVeal LargeGroups LowFat_OR_LowCarb MARINADES Meatballs MixedMeats Muffins PASTA PetsThings Pies_Pastries_Donuts Pizzas Pork PressureCooker Puddings RationRecipesFromThePast RecipesMadeWithCakeMix RHUBARB RICE RoasterOven Rotisserie SaladDressings Salads Sandwiches Sauces_Gravies SeasoningMixes SideDishes SNACKS SoupsAndStews Stuffings_Fillings Substitutes SundriedTomato ThoughtsPoems Tips_Crafts Tips_Food Tips_Other ToasterOven TOPPINGS_Spreads_Syrups_Frosti TurboCookerQuickCooker Turkey VEGETABLES WhoopiePies WildGame_OtherMeat

fresh - Chicken Piccata #4




Source of Recipe


from gijane at rc


Recipe Link: http://www.recipecircus.com/recipes/gijane/POULTRY/Rupps_at_Riverdale_Chicken_Piccata.html

List of Ingredients




Chicken Piccata #4

4 boneless, skinless chicken breast halves
Pinch of seasoned salt
½ cup flour
3 tablespoons olive oil
¼ cup chopped shallot
½ cup white wine
Juice of 1 lemon
2 tablespoons apple cider vinegar
1 cup whipping cream
1 cup (2 sticks) butter, room temperature
Salt and pepper to taste

Sprinkle chicken breasts with seasoned salt, then dust
in flour. Set aside. Warm oil in heavy-bottomed skillet.

Over medium heat, saute chicken until just done, turning
once. This will take about 10 minutes. The time will
depend on the size of the chicken breasts. Set aside and
keep warm.

To pan add the shallot, wine, lemon juice and vinegar and
cook over medium-low heat, scraping down sides, to deglaze
pan. Bring sauce just to boil, then immediately reduce heat.
Do not let it boil. Add cream and whisk in until combined.
Reduce until sauce lightly coats back of spoon, about 3
minutes. Gradually whisk in butter, a tablespoon a time,
stirring constantly.
Add salt and pepper to taste. Spoon over chicken and serve
with mixed vegetables over rice pilaf. (Rupps also serves
this with a curried rice pilaf.) Makes 4 servings.

note:
If a thicker sauce is desired, add a little cornstarch
mixed with water.

Recipe