Chicken Piccata
4 chicken breast pounded thin (I Purdue already has chicken breast pounded thin for scallopini)
flour spread on a plate for dredging
1/4 cup olive oil
3 TBLs of Butter
1/2 c white wine
juice of 2 lemons
salt and pepper to taste
1 cup chicken broth
1) Dredge each chicken breast in flour to coat and shake off excess
2) heat oil in large saute pan set on medium heat
3) Place chicken breasts in pan and cook until lightly browned on both sides (about 2-3 minutes)
check for doneness if you think your breast are kinda thick
4) drain oil and add butter wine, lemon salt and pepper cook for 1 minute
5) add the broth and cook until liquid is reduced by half (5 to 6 minutes) sprinkle a little flour in when it starts boiling to thicken
6) transfer chicken to serving dish top with sauce.
Tried this last night it was really good. I found two lemons to be really lemony so if you like less tartness only use one lemon. I also have the idea at the very end mix in a little heavy cream into the sauce to make a creamy lemon sauce instead.
flour spread on a plate for dredging
1/4 cup olive oil
3 TBLs of Butter
1/2 c white wine
juice of 2 lemons
salt and pepper to taste
1 cup chicken broth
1) Dredge each chicken breast in flour to coat and shake off excess
2) heat oil in large saute pan set on medium heat
3) Place chicken breasts in pan and cook until lightly browned on both sides (about 2-3 minutes)
check for doneness if you think your breast are kinda thick
4) drain oil and add butter wine, lemon salt and pepper cook for 1 minute
5) add the broth and cook until liquid is reduced by half (5 to 6 minutes) sprinkle a little flour in when it starts boiling to thicken
6) transfer chicken to serving dish top with sauce.
Tried this last night it was really good. I found two lemons to be really lemony so if you like less tartness only use one lemon. I also have the idea at the very end mix in a little heavy cream into the sauce to make a creamy lemon sauce instead.