| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Poultry |
6 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts * |
| 1/2 |
|
Cube of butter |
| 4 |
tb |
Vegetable oil |
| 1 |
|
Clove garlic, mashed |
| 1/2 |
c |
Chopped Italian parsley |
| 2 |
|
Fresh lemons ** |
| 1 |
|
Small jar of capers |
|
|
Small amount of salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
* boned, skinned and pounded to 1/4" thick ** slice one thinly and squeeze
the other of its juice ===================================================
: Cut boned, skinned, pounded chicken breasts into eight serving pieces
(4 chicken breasts will serve 6 people as it is better to have some
leftover than not enough). Melt butter in non-stick pan. Add vegetable
oil and heat till sizzling. 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 with freshly
ground black pepper and the juice of the one lemon. (DO NOT SALT NOW.) When
you turn the chicken breast portions, also place in pan the chopped Italian
parsley and the thinly sliced lemon and let that saute briefly, too. 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/butter so everything is well coated with the garlic and lemon
flavor. Salt sparingly.
To serve, place over a bed of rice, couscous or fettuccine on an oblong
platter, overlapping portions of chicken piccata and drizzling the
oil\butter\garlic\parsley and capers down the center of the chicken
portions. Yield: 6 servings
Posted to MM-Recipes Digest V5 #012 by BobbieB1 <BobbieB1@aol.com> on Jan
11, 1998
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