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Chicken Piccata
Updated On: Mar 04, 2007

Chicken Piccata

 

The term Piccata means simply, “sharp,” and it refers to the blending of the flavors of capers and lemon juice found in this recipe.  This dish can also be made with veal.

 

1 yellow onion, peeled and chopped                                   3 cloves of garlic, crushed

6 green onions, chopped                                               8 boneless, skinless chicken breasts

4 Tbs. extra virgin olive oil                                        1/2 cup flour

Salt and pepper to taste                                     4 Tbs. butter

4 Tbs. dry sherry                                                   Juice of one lemon

2 Tbs. capers, chopped                                               Up to 2 cups of chicken stock  ( the

16 thin slices from the center of a lemon                    amount will depend on how thick or  

     for garnish                                                               thin you want the sauce)

2 Tbs. fresh chopped parsley

 

 

This is best prepared with breasts that have not been frozen.

 

Split the chicken breasts along the natural division in each breast.  You will end up with 8 large pieces, 8 smaller pieces and usually 8 pieces I like to call chicken fingers.

 

Between two pieces of plastic wrap or wax paper, gently pound each individual piece of chicken working from the center of the piece toward the edges.  Pound with the smooth side of the meat up so the meat fibers don’t break.  Be careful not to pound to hard or the meat will break apart.  Flatten to about 1/4 inch thick.  Set aside.  Leave one piece of plastic wrap or wax paper under each piece.  It makes them easier to handle. 

 

Sauté the yellow onion, green onions, and garlic in the olive oil until just tender.  Don’t over-cook.  Remove from the pan and set aside.

 

Mix the flour, salt, and pepper together and place in a flat bowl.  Dip the flattened chicken pieces into the flour mixture, heavily coating each piece evenly.  Lightly brown the chicken in the butter, 2 to 3 minutes on a side.  Remove the chicken and arrange on a warm platter.  Cover to keep warm.

 

Increase the heat and add the sautéed onions and garlic.  Add the sherry, lemon juice, and capers.  Stir until sauce thickens.  Add some chicken broth if the sauce becomes too thick or a bit of the dredging flour if it is too thin.  I like a lot of sauce so I usually add all the broth and a bit of the flour until the sauce is a bit thicker than usual gravy.

 

Pour the simmering sauce over the cooked chicken breasts.  Garnish with lemon slices and chopped parsley.

 

Serves 8     Recipe by Vince Tanner retired Capt. Bridgeport Fire Dept.


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