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Chicken Piccatta
(adapted from cooks.com)
4 chicken breasts, thin
½ cup flour
¼ tsp. Paprika
1 tablespoon olive oil
¼ cup butter or margarine (1/2 stick)
½ cup chicken stock or broth
½ cup white wine
2 tablespoons capers
1 teaspoon basil
2-3 lemons
parsley
Dredge chicken in flour and paprika. Heat olive oil and butter or margarine (electric frypan – 350). Cook chicken lightly and remove. Leave heat on 350. Add chicken broth, wine, basil, juice from one or two lemons, capers and lemon slices. Put chicken breasts back into the pan and turn over to coat with sauce and cook a couple of minutes more. Place chicken on platter and pour sauce over. Garnish with parsley.