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| Chicken Piccata |
| Yields: 2 servings |
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| Ingredients for Chicken Piccata |
3 slices of 5 oz chicken breast,
butterfly in half so thin and
each slice 2 1/2 oz
to coat flour
to coat egg wash
1 oz capers
1 oz white wine
4 oz lemon sauce |
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| Ingredients for Egg Wash |
4 oz egg,
whole and scrambled slightly
2 oz milk
2 oz parmesan cheese |
| Ingredients for Lemon Sauce |
2 bulbs shallots, diced
1 T butter
1 Q chicken stock
6 oz white wine
5 oz milk
to taste salt and pepper
5 oz lemon juice
to thicken roux |
| Method for Egg Wash |
| • Mix together all ingredients. |
| Method for Lemon Sauce |
• Sauté Shallots in butter until translucent.
• Add chicken stock, white wine, mill, salt pepper and lemon juice
to shallots.
• Bring to boil and reduce by 1/4.
• Thicken mixture with roux unit it coats the back of a spoon.
• Strain out shallots.
• Serves 8 -10 |
| Method Chicken Piccata |
• Coat each piece of chicken wit flour (dusting off excess).
• Coat each slice of chicken in egg wash.
• Pan sear each piece until golden brown on both sides.
• Add capers and white wine to pan.
• Cook wine down and add lemon sauce.
• Cook until chicken is done.
• Place chicken onto plate and pour sauce over chicken. |
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