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Fabios chicken piccata
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:
| Ingredients : | |
| 2 medium | boneless skinless chicken breasts |
| 2 | eggs |
| 1 tsp | salt |
| 1/2 - 3/4 cup | flour |
| 2 tbs | butter, divided |
| 2 tsp. plus 1 tbs. | extra virgin olive oil |
| 2 tbs | minced garlic |
| 1/2cup | chicken stock |
| 1/4 cup | dry white wine |
| 1 large | lemon |
| 2 tbs | drained capers |
| 1 tbs | chopped fresh parsley |
| Freshly ground black pepper to taste | |
Directions:
Cut the chicken breasts in half horizontally. With the blade of the knife horizontal to the work surface and with your free hand pressing down slightly on a chicken breast, slice horizontally through the breast so that you have 2 same size pieces. Repeat with the remaining breasts, so that you have 4 pieces.
Place the 4 pieces of chicken between 2 pieces of plastic wrap and pound them to about 1/3inch thickness.
Beat the eggs and salt in a shallow bowl large enough to hold a piece of chicken. Place the flour in another bowl.
Coat the chicken first with the egg and then with flour, tapping off the excess.
Discard any unused egg and flour.
Over medium heat in a nonstick skillet large enough to hold 4 pieces of chicken in a single layer, melt 1 tbs. of the butter and add the 2 tsp of olive oil.
Add the chicken and sauté until t is golden brown, 3-5 minutes on each side.
Remove the chicken from the skillet and set it aside.
Add the remaining 1 tbs. of butter and 1 tbs of the olive oil to skillet.
Add the garlic and capers, sauté for 15 seconds
Add the chicken stock, white wine, and the juice of the lemon.
Boil the sauce to reduce it, about 3 minutes.
Return the chicken to the sauce, and simmer over medium low heat until the sauce thickens a little more, about 10 minutes. Transfer the chicken to a serving plate. Add the parsley and pepper to the sauce,. Bring to boil and remove from heat.
Spoon the sauce over the chicken, and serve.
Sue
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