Recipe for Lemon Chicken Breasts Piccata from the Chicken section.
Lemon Chicken Breasts PiccataPosted by bettyboop50 at recipegoldmine.com May 15, 2001 Serves 4 2 large lemons 2 large garlic cloves 2 tablespoons minced parsley 4 chicken cutlets (1 to 1 1/4 pounds, or 4 to 5 ounces each) Salt and freshly ground black pepper 1/4 cup flour 4 tablespoons olive oil 1/2 cup dry sherry 1/4 cup fresh lemon juice 2 tablespoons capers 2 tablespoons butter Preheat the oven to 350 degrees F. Slice 1 of the lemons into 8 thin slices. From the remaining lemon, squeeze 1/4 cup juice. Mince the 2 garlic cloves. Mince enough fresh parsley to measure 2 tablespoons, reserve the parsley, covered with a damp paper towel. Season the chicken cutlets on both sides with salt and pepper. Dredge the cutlets in the 1/4 cup flour. In a 12-inch nonstick saut? pan or skillet, heat the 4 tablespoons oil over high heat until hot. Add the chicken and saut? it 2 minutes on each side, or until golden brown. Transfer the cutlets to a platter, cover, and keep warm. Add the minced garlic to the pan and cook, stirring, 30 seconds, being careful not to let it brown. Add the 1/2 cup sherry, 1/4 cup lemon juice, and 2 tablespoons capers and combine, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the sauce over medium/high heat by half, stirring occasionally. Remove the pan from the heat and add the 8 lemon slices. Return the chicken cutlets to the pan and reheat them in the sauce over low heat until just warmed through. Swirl in the 2 tablespoons butter until melted. At serving time, divide the chicken and sauce among 4 dinner plates. Sprinkle the reserved 2 tablespoons minced parsley over each portion.
We hope you enjoy your freshly made Lemon Chicken Breasts Piccata. This recipe came from Chicken's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|