Chicken Piccata |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 small yellow onion, peeled and chopped | 2 cloves garlic, crushed | 4 green onions, chopped |
| 8 chicken breasts | 2 tablespoons olive oil | 1/2 cup flour |
| salt and pepper to taste | 2 tablespoons butter | 2 tablespoons dry sherry |
| 2 tablespoons fresh lemon juice | 1 tablespoon capers, chopped | 2 tablespoons chicken stock (optional) |
| 8 thin lemon slices | 2 tablespoons chopped parsley | |
| 1 | Saute the yellow onion, garlic, and green onions in the olive oil just until tender. Remove from the pan, and set aside. |
| 2 | Remove the skins and bones from the chicken breasts, and pound them flat with a fancy meat pounder or with two pieces of wax paper and a two-by-four. Mix the flour, salt, and pepper together, and place in flat bowl. Dip the chicken slices into the flour mixture. Lightly brown chicken slices in butter, 2 to 3 minutes per side. Add the sauteed onions and garlic. Over high heat add the sherry, lemon juice, and capers. This should thicken to make a nice gravy for the chicken; if the gravy becomes too thick, add a bit of chicken stock. |
| 3 | Garnish with thin slices of lemon and the chopped parsley. |