|Name:||Chicken Piccata with Lemon and Capers||Contributor:||Kathy E Gill|
|Description:||Last night's meal||Posted:||2002-11-22|
|Key words:||chicken, lemon, capers||Category:||Main Dishes|
|Ingredients:||4 skinless/boneless chicken breast halves
1/3 c finely chopped parsley
finely grated zest of one small lemon
1 Tbsp minced garlic (jar or fresh equivalent)
2/3 c dry white wine
2 Tbsp lemon juice
2 Tbsp capers, drained and rinsed
cornstarch if needed
|Preparation:||1. Place chicken between two sheets of plastic wrap and pound with
meat mallet to 1/4" thickness.
[Next time I will then cut the chicken breasts into smaller pieces,
like veal piccata.]
2. Combine parsley, lemon zest and garlic on cutting board and set aside.
3. Add 1/2 -1 Tbsp olive oil to large skillet. Heat = medium.
4. Sprinkle chicken lightly with salt/pepper. Saute about 2-3 minutes
per side or until cooked through.
[1-2 minutes per side if pieces are small].
Remove from skillet and keep warm.
5. Add wine and lemon juice to hot pan. Cook until slightly
thickened. Add parsley mixture, capers and about 1 Tbsp olive oil. Cook
down slightly. Add any juices that have collected around the chicken.
Cook down slightly. Add cornstarch pre-mixed with a Tbsp of water to
thicken if desired. Pour over chicken and serve.
|Notes:||"This peppery, piquant vinegar sauce is the preferred condiment of eastern
North Carolina. In the western part of the state, the sauce becomes more
tomatoey, while in southern parts of the Carolinas, mustard sauce reigns