|
Book Cover
•
Table of Contents
•
< PREV Recipe
•
NEXT Recipe >
RECIPE 42
Chicken Piccata
GRANNY SAYS: This piquant
sauce is almost identical to that used in veal piccata, and I personally prefer this. The lemon slices and
chopped green onions in the garnish make it so pretty that I frequently
choose this as a dish to serve to guests.
| 1 small chopped onion |
4 chopped green onions |
| 8 boned chicken breasts |
2 tbsp. olive oil |
| 1/2 cup flour |
2 tbsp. butter |
| 2 tbsp. cooking sherry |
2 tbsp. fresh lemon juice |
| 1 tbsp. chopped capers |
8 thin lemon slices |
| Parsley |
Salt and pepper to taste |
| Hot cooked rice |
|
- Sauté all the onions in olive oil until just tender and set
them aside.
- Remove skin from chicken and pound them flat.
- Flour the chicken and brown lightly in butter for 2 to 3 minutes
on each side.
- Add sauteed onions and increase the heat as you stir in sherry,
lemon juice and capers. (If sauce becomes too thick, you can thin it
with a little chicken stock.)
- Garnish with sauce, lemon slices, and parsley.
- Serve with rice.
Cover
•
Contents
•
< PREV Recipe
•
NEXT Recipe >
•
Page Top
|
BookStore