Saturday, October 18, 2008

Chicken Picata

Chicken Piccata

2 to 3 lbs. boneless,skinless chicken breasts
1 stick butter
1 chicken bouillon cube
1 tsp. lemon juice

Filet chicken into thin slices
Dip chicken in egg wash (2 beaten eggs, ½ cup milk,
3 tablespoons of Parmesan
cheese, Salt & Pepper to taste.

Roll chicken in flour
Melt a stick of butter in Teflon pan
Add chicken pieces and sautee until light brown
While chicken is browning, mix together 1 cup of hot water, 1 teaspoon lemon juice, and 1 bouillon cube.
When all the chicken is brown, pour the bouillon mixture over chicken.
Cover pan and cook medium to low heat for 30 to 40 minutes, turning the chicken at least once.
Sauce should be brown and thick.

File #R130 D-3 C-4

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