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Monday, July 1, 2013

Breast of Chicken Piccata

Breast of Chicken Piccata

2 whole chicken breasts, skinned, boned, and halved
1/4 cup flour
4 tablespoons butter
1 tablespoons oil
salt and pepper
3 tablespoons lemon juice
1 tablespoon butter
3 tablespoons parsley
4 thin slices of lemon


Flatten breasts of chicken with pallet between sheets of wax paper. Sprinkle lightly with flour. In a skillet, heat

4 tablespoons butter with 1 tablespoon oil. When hot and foaming sauté breasts for 2-3 minutes on each side until

browned. Remove and keep warm. Add salt and pepper and lemon juice to skillet. Stir and deglaze to dissolve all

brown particles; if needed add a spoonful of cold water. Add remaining butter and parsley to skillet, blend, return

breasts to pan and heat through for a minute. Put meat on a serving platter, spoon pan juices over it, top with a

lemon slice and serve.Serve with new parsley potatoes, garlic bread and salad.

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