Chicken Piccata

prepared by and photo by Emily S. Downs

Everyone loves this go-to dish. Serve fresh steamed green beans with a little sea salt alongside. Award winning dinner any night of the week.

Size: serves 4

Ingredients:
8 boneless chicken cutlets
1/4 cup flour
Salt and pepper to taste
4 tbsp butter
1 tsp lemon juice (+ more for buttered noodles)
1/2 cup chicken stock
1/4 cup white wine
2 - 4 tbsp chopped fresh parsley
Lemon slices for garnish
Noodles (I like to use wide no-yolk egg noodles), buttered and garnish with chopped parsley

Directions:

Pound the chicken slices gently into thin scaloppine.  Season flour with salt and pepper.

Dip the chicken slices in flour to coat lightly.  Shake off excess.

Melt the butter in a skillet.  Saute the scaloppine lightly.  Remove to platter. **

Add chicken stock to the skillet.  Cook for 1 minute, scraping up brown pieces in the bottom of the pan.

Add the wine and lemon juice.  Simmer for 1 minute.  Put the scaloppine back into the skillet.

Cover and cook for 1 to 2 minutes.  Remove to platter.  Sprinkle with parsley and garnish with lemon slices.

** (Prepare noodles… when finished, add melted butter, chopped parsley and a bit of lemon juice.)


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

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