29 May Chicken Piccata
8 skinless and boneless
chicken breasts, cut thin
Sea salt and freshly ground
All-purpose flour, for dredging
6 tablespoons margarine
5 tablespoons extra-virgin
1/3 cup fresh lemon juice
1/2 cup dry white wine –
Sauvignon Blanc or Pinot
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Over medium heat –
combine olive oil and
4 Tbsp margarine.
Season cutlets with salt and pepper and dredge lightly in flour.
Add cutlets to pan and cook about 4 minutes per side until golden.
Remove cutlets to platter. Add lemon juice, wine, capers and remaining margarine to saucepan.
Whisk together to get up all the chicken goodness in the
pan. Add the chicken back in and heat through for a few
minutes. Garnish with freshly chopped parsley.