Title: Chicken Piccata Sandy Herzog
Categories: Chicken, Italian, Sauces
Yield: 2 Servings

2 Boned, skinned chicken breas
1 Juice of 1 lemon
1/2 lb Sliced mushrooms
1/2 c Dry white wine
Oil
Flour, salt, pepper

Pound chicken breasts to about 1/4" thickness. Dredge in flour, salt and
pepper. Fry quickly in oil. Saute sliced mushrooms in same pan. Add juice
of one lemon and the white wine. Boil down to about 1/2, then add back the
chicken and heat until chicken is warm.
-Sandy-N.C.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini