LOCATION: Recipes >> Poultry >> Piccata 03
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Piccata 03
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QUICK CHICKEN PICCATA
Yield: 4 servings
2 whole chicken breasts, split, skinned, boned
Salt, freshly ground pepper
3 tablespoons unsalted butter or margarine
1 cup sliced mushrooms
2 cloves garlic, minced
1/4 cup dry white wine or vermouth, or chicken broth
2 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
Place each chicken breast half between two sheets of plastic wrap.
Flatten to a uniform thickness of slightly less than 1/2 inch.
Season with salt and pepper.
Melt half of butter or margarine in a large, non-stick skillet over
medium-high heat. Add the chicken breasts and brown on both sides;
remove >from skillet and set aside.
Melt remaining butter in same pan. Add mushrooms. Cook over high
heat until they begin to brown, 2 minutes. Sprinkle with garlic
and cook 30 seconds. Add wine and chicken breasts. Reduce heat and
simmer until chicken is cooked through, about 7 minutes. Just before
they are cooked, add lemon juice, parsley and additional salt and
pepper.
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