Main Dishes |
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Chicken (or Fish) Piccata I - 2005
Recipe courtesy of Karen Denise Brooks
INGREDIENTS
PREPARATION
May substitute 1 1/2 lbs fish. Use firm white fish like flounder, snapper, scrod, or sole. Cut fish to 1/4" thick.
Combine flour, salt and pepper in a shallow dish. Dredge chicken breast (or fish) in flour mixture. In large frying pan, heat butter & oil over medium heat. Add chicken (or fish) cook about 3 minutes on each side or until tender & opaque. Remove and keep warm. Add wine to pan juices. (Denise says this might be a good time to have a little nip for yourself!) Cook 1 minute, scraping up brown bits from bottom of pan. Add lemon juice and heat to boiling. Return chicken to pan and cover with lemon slices and cook until sauce thickens slightly, about 3 minutes or meat is cooked tender. Garnish with capers & parsley.
- ½ cup flour
- 1 teaspoon salt -- optional
- ¼ teaspoon pepper
- 2 pounds boned and skinned chicken breast halves -- pounded to 1/4"
- 2 tablespoons butter -- or olive oil
- 1 tablespoon vegetable oil -- or olive oil
- 3 tablespoons dry white wine
- 3 tablespoons lemon juice
- 1 lemon -- sliced thin
- 3 tablespoons capers -- optional
- 3 tablespoons fresh parsley -- chopped
PREPARATION
May substitute 1 1/2 lbs fish. Use firm white fish like flounder, snapper, scrod, or sole. Cut fish to 1/4" thick.
Combine flour, salt and pepper in a shallow dish. Dredge chicken breast (or fish) in flour mixture. In large frying pan, heat butter & oil over medium heat. Add chicken (or fish) cook about 3 minutes on each side or until tender & opaque. Remove and keep warm. Add wine to pan juices. (Denise says this might be a good time to have a little nip for yourself!) Cook 1 minute, scraping up brown bits from bottom of pan. Add lemon juice and heat to boiling. Return chicken to pan and cover with lemon slices and cook until sauce thickens slightly, about 3 minutes or meat is cooked tender. Garnish with capers & parsley.