Chicken Breasts Piccata
By: Anonymous
Published: Friday, December 11, 2009 - 11:27pm

Ingredients




4 lg. halved chicken breasts, about 2 lb
1/4 cup all-purpose flour
2 tablespoons oil
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup wine vinegar
2 tablespoons capers, drained
1/4 cup fresh lemon juice
3 tablespoons chopped fresh parsley
4 thin slices lemon for garnish
4 this slices lime for garnish

Preparation

1 This is a chicken breast variation of the classic Italian Veal Piccata. It is quicker to prepare and much more economical. For 4 servings you will need: 2 1. Bone and skin chicken breasts. Cut each into 2 pieces, cutting crosswise so that each piece is 2 to 3 inches square. 3 2. Place between sheets of plastic wrap. With flat side of mallet, pound to about 1/4 inch thickness and double the diameter. Coat on all sides with flour. 4 3. Heat oil and butter in heavy skillet. Add chicken. Sprinkle with salt and black pepper. Brown quickly on both sides, cooking about 1 minute in all, sufficient time to cook meat through. Remove onto warm platter. 5 4. Pour off excess fat. Add wine, vinegar, capers and lemon juice to pan. Heat to a boil, scraping bottom of pan. 6 5. When about 4 tablespoons liquid remains, pour it over chicken on platter. Sprinkle with parsley. Garnish with lemon and lime slices. Serve immediately. 7 Tips: Chicken breasts may be pounded, coated with flour and stored in the refrigerator, well wrapped for cooking the next day. 8 Good served with: Buttered fresh pasta, broiled zucchini, tomato salad, if you like. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.