Monday, March 13, 2006

Chicken Piccata

Chicken Piccata is found on many menus in America. Lemony sauce with capers is the trademark of this simple dish.

Boneless chicken breast cutlets
1 clove garlic
white wine (about 1/4 - 1/3 cup)
lemon juice (2 lemons)
chicken broth (about 1/3 cup)

Lightly dust the cutles in flour, sprinkle with salt and pepper, and saute in hot olive oil. When they are browned on both sides, add the chopped garlic and saute lightly until soft, then splash in a bit of dry white wine. When it's evaporated some, add the lemon juice and chicken broth. Keep on a high simmer until the sauce begins to thicken. Sprinkle on a couple teaspoons of capers and a light dusting of fresh, chopped parsley and serve.

c 2006 Valerie Schneider