Chicken Piccata

Serves: 2
Total Calories: 407


2 chicken breasts
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1/4 small onion, minced
1 clove garlic, minced
1/2 cup chicken broth, or 1/2 teaspoon bouillon dissolved in 1/2 cup warm water
1 tablespoon butter
1 tablespoon sherry
1 tablespoon lemon juice
1 teaspoon capers
1 slice fresh lemon plus 1/2 tablespoon chopped parsley for garnish


Pound chicken breasts between 2 sheets of plastic wrap until 1/4 inch thick. Set aside. Mix together flour, salt and pepper to form seasoned flour. Dip chicken lightly; shake off excess flour. Heat a large dry frying pan over medium heat until a drop of water sizzles. Then add olive oil. Sauté onion and garlic until golden brown. Remove from heat; set aside. In the same frying pan, sauté chicken breasts until golden, turning only once. Remove from heat; set aside. Place in 250° oven to keep warm.

Make sauce by adding chicken broth to the pan. Add onion mixture, butter, sherry, lemon juice, and capers to the same pan. Stir and cook until syrupy and sauce is slightly thick. Add chicken breasts back to pan; simmer for 2 - 5 minutes until chicken is thoroughly cooked and piping hot. Place chicken breasts on a serving plate. Spoon sauce neatly on the chicken. Garnish with lemon and parsley. You may substitute fresh prawns (shelled and deveined) or thinly sliced pork for chicken. Serve with noodles, steamed broccoli, and garlic bread for a complete meal.

Nutritional Facts:

Serves: 2
Total Calories: 407
Calories from Fat: 194

This Chicken Piccata recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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