Title: Chicken Piccata
Categories: Main, Dish, Poultry
Yield: 1 Servings

1 Double chicken breast(cut
-into halves); pounded thin,
-see below for chicken prep
2 ts Unsalted butter
3 tb White wine
1 ts Lemon juice
1/4 ts Lemon zest
1 ts Capers
2 ts Parsley; fresh, minced
3 tb Whole butter; room temp

1. Pound chicken breasts thin, salt & pepper.

2. Dredge breasts through flour and tap off extra.

3. Saut chicken breast in butter just to the point of being done. Do Not
Overcook!

4. Deglaze pan with wine & lemon juice.

5. add capers, zest, & parsley, Reduce by 3/4.

6. Remove from heat and swirl 3 Tablespoons butter into pan for the butter
sauce.

7. Serve right away, pour sauce over chicken.

NOTES : Dinner for Two

Recipe by: S.C.I. - Jamie

Posted to recipelu-digest Volume 01 Number 505 by CuisineArt
on Jan 12, 1998