Chicken piccata

Jon Sagaties

2 chicken cutlets cut in ½

S & P

Flour for dredging

6 tbsp butter

5 tbsp evil

⅓ Cup fresh lemon juice

½ Cup chicken stock

¼ Cup capers rinsed optional

⅓ Cup fresh chopped parsley

Season chicken with S&P then dredge in flour knock it off excess add 6 tablespoons butter with 3 teaspoons tablespoons EVOO cook for three minutes, Flip cook for three more minutes, remove onto play add more oil and butter if needed to finish cooking all chicken, if not Add 2 tablespoons butter and chicken stock and capers, declares bottom of pan, bring to a boil chicken seasoning return chicken soup pan, simmer for five minutes remove chicken add 2 tablespoons butter to Saus in whisk vigorously pour sauce over chicken, garnish with parsley

Page footer