| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Chicken/, Poultry |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Chicken breasts without skin ,boneless, halved cutlets |
|
|
Flour, dredging |
|
|
Salt and pepper, tast |
| 1 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic, chopped |
| 1 |
|
Juice juice of 1 lemon |
| 1/4 |
c |
Dry vermouth |
| 1 |
tb |
Capers, rinsed and drained |
| 1 |
tb |
Italian parsley, chopped |
| 1 |
|
Garnish lemon, thinly sliced |
INSTRUCTIONS
1. Place chicken brests between 2 sheets of waxed paper and pound until
thin.
2. Combine flour, salt and pepper and place on wax paper. Lightly dip
chicken in flour and shake off excess.
3. Combine butter and oil in a non-stick skillet and heat. Add garlic and
cook one minute. Add chicken pieces and cook over medium heat for 3-4
minutes on each side or until cooked throgh. Remove chicken and keep warm.
4. Add lemon juice and vermouth to pan and cook over high heat 1 min. Stir
in capers and parsley; pour over chicken. Garnish with lemon slices.
Recipe by: Marie Bianco Posted to MC-Recipe Digest V1 #635 by kriegz
<kriegz@bccom.com> on Jun 4, 1997
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