Piccata Chicken

4 Servings
50% would make this recipe for Piccata Chicken again.

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Piccata Chicken Ingredients

4 each Chicken breast	1 tablespoon Olive oil
1/2 cup Flour	4 tablespoon Dry sherry or dry red wine
1 teaspoon Salt	3 tablespoon Fresh lemon juice
1/4 teaspoon Freshly ground pepper	1 medium Lemon sliced
1/2 teaspoon Paprika (this was omitted in original)	3 tablespoon Capers
1/2 cup Butter	1/3 cup Fresh parsley minced

Instructions for Piccata Chicken

Flatten chicken breasts until about 1/4 inch thick.

Combine flour, salt, pepper and paprika in a bag. Add breasts and shake well.

Heat butter and olive oil in skillet until bubbly. Saute chicken breasts a few at a time for 3 to 5 minutes on each side. Drain and keep warm.

Drain off all but 2 Tablespoons oil. Stir in sherry or wine, scraping the bottom of the skillet to loosen any browned bits. Add lemon juice and slices and heat. Add capers and sprinkle with parsley.

To serve, pour the sauce over the chicken breasts.

MRS. ROBERT M. EUBANKS, JR. From ~~ltTraditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: American

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for flavor and categorization

warnerjim
on Oct 20 2007 8:02PM

I also found this to be a disappointing recipe. I added a bit of tomato paste to the sauce to make it a bit more palatable. I really won't be making this again. So many other delicious ways to enjoy chicken. And just for reference - my kids didn't really dig it either...

cleverkt
on Nov 7 2006 12:25PM

[I made edits to this recipe.]

cleverkt
on Oct 30 2006 6:51AM

This was a quick recipe. It was decent but not totally amazing. I think it would be very good for picky kids (minus the capers, maybe). I ended up thickening the sauce with a bit of extra flour, and that improved it a lot.