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John Elway's Chicken Piccata




Source of Recipe


ESPN


List of Ingredients




4 chicken breasts (boned, skinned and pounded to 1/4" thick)
3 eggs, scrambled
4 tb vegetable oil
1 cup flour
Small amount cornstarch
Parsley
Lemon juice
1 small jar of capers
Small amount of salt
Freshly ground pepper
Clove garlic



Recipe



1. Add pepper and any other desired seasoning to flour. Dip chicken breasts in egg and seasoned flour. Heat vegetable oil until sizzling.



2. Quickly saute garlic in oil and remove piece of garlic before it gets brown or it will taste bitter. Quickly saute over medium high heat the flattened chicken breasts. Sprinkle the breasts with lemon juice mixed with a bit of cornstarch to help it "cling" a bit to the breast. (DO NOT SALT NOW.)


3. When you turn the chicken breast portions, also place in pan the chopped Italian parsley. The chicken will only take about a minute or so on each side so make sure everything else is ready. Add drained jar of capers to the pan and swirl it in the oil so everything is well-coated with the garlic and lemon flavor. Salt sparingly.
Serve with a pasta or rice, and a fresh vegetable of choice.