Wednesday, April 26, 2006


Chicken Piccatta

With a meat tenderizer, pound 4 chicken breasts and cut in half.
Toss each chicken piece in flour.
Melt butter in a saute pan and brown chicken on both sides.
Once chicken is browned, add the juice of 4 lemons (or 1/2 cup ReaLemon lemon juice), and 1/2 cup white wine (adjust amounts to taste - if you desire more sauce for the rice/pasta, increase amount of lemon and white wine - I do). Simmer on low.
In a seperate saute pan, saute sliced mushrooms, artichoke hearts, capers and garlic. Add to chicken mixture.
Simmer 5 minutes.
Serve with white rice or angel hair pasta.

This sounds sooo good.
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