Main Dishes, Poultry

Chicken Piccata

  • 1 small Yellow onion, chopped
  • 2 Garlic cloves crushed
  • 4 Scallions, chopped
  • 2 tablespoons Olive oil
  • 8 Chicken breasts,
  • 1/2 cups Flour
  • ~ Salt and pepper to taste
  • 2 tablespoons Butter
  • 2 tablespoons Dry sherry
  • 2 tablespoons Lemon juice
  • 1 tablespoons Capers, chopped
  • 2 tablespoons Chicken stock (optional)

    • Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2 to 3 minutes per side. Add sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken tomake a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock or water.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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