Submitted by Chef Karl Greene<\/p>\n
This is a spin on the classic Italian Veal Piccata. It\u2019s easy to prepare and much more economical. Serves (4)<\/p>\n
\u00a0Ingredients:<\/p>\n
4 lg. halved chicken breasts, about 2 lb.
\n1\/4 c. all-purpose flour
\n2 tbsp. oil
\n2 tbsp. butter
\n1\/2 tsp. salt
\n1\/4 tsp. black pepper
\n1\/4 c. wine vinegar
\n2 tbsp. capers, drained
\n1\/4 c. fresh lemon juice
\n3 tbsp. chopped fresh parsley
\n4 thin slices lemon for garnish
\n4 thin slices lime for garnish<\/p>\n
Directions:<\/p>\n
1. Bone and skin chicken breasts. Cut each into 2 pieces, cutting crosswise so that each piece is 2 to 3 inches square.<\/p>\n
2. Place between sheets of plastic wrap. With flat side of mallet, pound to about 1\/4 inch thickness and double the diameter. Coat on all sides with flour.<\/p>\n
3. Heat oil and butter in heavy skillet. Add chicken. Sprinkle with salt and black pepper. Brown on both sides, cooking about 1 minute in all making sure that meat is cooked thoroughly. Place on a warm platter.<\/p>\n
4. Pour off excess fat. Add wine, vinegar, capers and lemon juice to pan. Heat to a boil, scraping bottom of pan.<\/p>\n
5. When about 4 tablespoons liquid remains, pour it over chicken on platter. Sprinkle with parsley. Garnish with lemon and lime slices. Serve immediately.<\/p>\n
Tips: Chicken breasts may be pounded, coated with flour and stored in the refrigerator, well wrapped for cooking the next day.<\/p>\n","protected":false},"excerpt":{"rendered":"
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