Sauté the seasoned, boneless chicken breasts and make a delicate lemon-wine sauce in the same skillet. Makes 4 servings.
chicken piccata
4 Halved boneless chicken breast 4
1/4 tsp tarragon 1 mL
1/4 tsp Pepper 1 mL
1/2 cup flour for dredging 125 mL
salt to taste
1 tbsp Oil 15 mL
1 tbsp Butter 15 mL
1/4 cup Green onions 50 ml
1 Garlic, minced 1
1/2 cup White wine 125 ml
1 tbsp Lemon juice 15 mL
2 tbsp Snipped fresh parsley 25 mL
1 tsp cornstarch 5 mL

Combine flour, tarragon and pepper.Between two pieces of plastic wrap pound chicken pieces lightly to 1/4 inch [1 cm] thickness. and sprinkle with salt to taste. Coat chicken pieces with flour mixture, shaking off excess. In a skillet heat oil over medium-high heat. Add chicken; cook for 2 to 3 minutes on each side or till golden brown. Remove chicken from skillet and cover to keep warm.

Add butter to skillet; add green onion and garlic. Sauté for about 1/2 minute being very careful not to burn the garlic. Add wine and lemon juice. Simmer, uncovered, for 3 to 4 minutes, scraping up any browned bits.

In small bowl, combine cornstarch with 2 tsp (10 mL) cold water; stir into sauce and cook until thickened, about 1 minute.

Spoon mixture over chicken. Sprinkle with parsley.

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