Chicken Piccata by Pattycake
Patty Sandifer Baskin
6boneless skinless chicken breasts
to tastesalt and pepper
4 Tbspvegetable oil
1/4 clemon juice
1/2 cwhite wine
1/4 ccapers, rinsed
How to Make Chicken Piccata by Pattycake
- Pound out chicken to desired thickness. Salt and pepper chicken,then roll in flour
- Melt 2 tbsp butter and 4 tbsp oil in heavy skillet. place floured chicken and cook on both sides til browned and done. You may have to reload the pan a couple of times. Drain chicken pieces on paper towel and set aside or put on heat resistant pan, cover loosely with foil and place in 200 degree oven to stay warm.
- Add lemon juice and wine to skillet, scraping up browned bits from bottom of pan. Boil, stirring occasionally until thickened, about 5 minutes. If not thick enough, mix a scant amount of cornstarch with a small amount of lemon juice and add to pan til thick. Remove from heat, stir in capers and remaining 2 tbsp of butter. Cook, stirring til butter melts. Season with salt and pepper, Pour sauce over chicken and serve. This is really good served over angel hair pasta.