first class chicken piccata vest

chicken piccata

yummy
Meat And Seafood

CHICKEN PICCATA

This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy!

Ingredients

  • 1small yellow onion, chopped
  • 2garlic cloves, crushed
  • 4scallions, chopped
  • 2tablespoons olive oil
  • 8chicken breasts
  • 1⁄2cup flour
  • salt and pepper
  • 2tablespoons butter
  • 2tablespoons dry sherry
  • 2tablespoons lemon juice
  • 1tablespoon capers, chopped
  • 2tablespoons chicken stock (optional)

Direction

  1. Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock.