Friday, February 19, 2010

Chicken Piccata

Chicken Piccata

This is the first meal I ever made for my husband Erich and I now make it on special occasions or when guest are coming over- it’s great for company!

1 pound boneless, skinless chicken breasts
½ cup flour
2 Tbs oil
¼ cup butter
½ cup white wine
½ cup chicken stock
¼ cup butter
¼ cup water
1 ½ Tbs lemon juice

Rinse chicken and pat dry. Coat lightly with flour
Saute in oil and ¼ cup butter until brown on both sides; remove chicken
Add wine to skillet, stirring to deglaze. Add remaining ingredients; mix well. Cook over high heat until sauce is golden brown and reduced by ½ .
Add chicken. Simmer for 20 minutes

*I usually serve this over cous cous with a salad or veggie of some type on the side
*can easily be doubled if cooking for a larger group

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