Friday, June 12, 2009

Chicken Piccata

Another recipe from The Frugal Gourmet, by Jeff Smith. It's a wonderful Italian standard. Note: This recipe gives portions to serve 8 (or 4, if you eat like I do).

--1 Small Yellow Onion, peeled and chopped
--2 Garlic cloves, crushed
--4 Green Onions, chopped
--2 tbsp Olive Oil
--8 Chicken Breasts, boneless and skinless, pounded flat
--1/2 cup Flour
--Salt and Black Pepper to taste
--2 tbsp Butter
--2 tbsp Dry Sherry
--2 tbsp Fresh Lemon Juice
--1 tbsp Capers, chopped

Saute the yellow onion, garlic, and green onions in the olive oil until tender. Remove from pan and set aside. Mix the flour, salt and pepper, then lightly dredge the chicken with it. Brown the chicken in butter, 2 to 3 minutes per side. Add the sauteed onions and garlic. Over high heat, add the sherry, lemon juice and capers. When this has thickened into a nice gravy, remove from heat (if it becomes too thick, add a little chicken stock or water). Garnish with thin lemon slices and fresh parsley.

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