Lyons Family Cookbook

Chicken Piccata

1/4

cup

olive oil

2

eggs, large

1/2

cup

all-purpose flour

1/2

cup

grated Parmesan cheese

1

lb

chicken breasts, thinly sliced, boneless, skinless

5

Tbs

butter

1/2

tsp

garlic, minced

1

cup

chicken broth

1

jar

(4 oz) capers, rinsed and drained

1

Tbs

fresh lemon juice

1 1/2

Tbs

white wine vinegar

2

Tbs

parsley, fresh and chopped

--- SPAGHETTI ---

6

oz

DeBole's thin Jerusalem Artichoke Spaghetti

1

Heat the olive oil on the stovetop in a large skillet over medium heat.

2

Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan cheese. Dredge the chicken pieces in the eggs and then in the flour-cheese mixture.

3

Add 2 tablespoons of butter to the heated olive oil, and when the butter melts, add the floured chicken breasts. Cook for 3 to 4 minutes on each side, until browned. Transfer the chicken into a platter and set aside.

4

Add the remaining 3 tablespoons of butter and garlic to the skillet drippings. Sauté the garlic for 30 seconds, being careful not to burn it. Add the chicken broth and capers to the skillet, stirring to mix. Cook the liquid for 3 to 5 minutes over medium-low heat, until reduced by half. Add the lemon juice and vinegar, and heat through. Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook for an additional 8 to 10 minutes over medium heat, until the sauce bubbles and the chicken is cooked through. Sprinkle with chopped parsley and serve over a bed of spaghetti cooked according to package instructions. Serves 4 to 6.

This dish is a result of the collaboration of two people who have never even met! Beth’s neighbor Hope Kozma and Stone Workman, her friend in Monticello, Georgia, both make delicious chicken piccata, so we combined the best of theirs! My husband says that this recipe is as good as it gets --- comparable to any found in a Fine Italian Restaurant. If using regular boneless chicken breasts, flatten them with a meat mallet to uniform thickness. CHICKEN or VEAL: This recipe can be made with either CHICKEN or VEAL to make either Chicken Piccata or Veal Piccata.

Source

Source: Home Cooking with Trish Yearwood