2 boneless, skinless chicken breasts pounded thin
Salt and pepper
Flour for dredging
4 tablespoons butter, divided
1 tablespoon vegetable oil
1/2 cup dry white wine
Juice of 1 lemon
1 cup chicken broth
2 tablespoons capers
1 tablespoons chopped parsley
Lemon wedges for garnish
Cut each chicken breast horizontally through the middle to make 2 fillets.
Place the breasts between 2 pieces of plastic wrap.
Pound them with a mallet until they are about 1/4-inch thick.
Season the chicken with salt and pepper.
Put the flour on a plate or piece of paper and coat each cutlet.
In a large skillet, heat 2 tablespoons of butter and the oil over medium heat.
Add the cutlets to the hot oil and sauté until lightly golden, 2 to 3 minutes per side. As the cutlets are done, remove to a plate. When all of the cutlets are done, add the lemon juice and wine to the skillet. Cook for 2-3 minutes, to reduce slightly. Add the chicken broth, capers, and parsley. Cook for 2-3 minutes to reduce again. Return the cutlets to the skillet with any juices that have collected on the plate. Turn the chicken in the sauce, cook for 1 minute, and then transfer to a serving dish. Stir the remaining 2 tablespoons of butter into the saucein the skillet. Pour the sauce over the chicken and garnish with the lemon wedges.
Chicken Piccata is a very simple dish consisting of thinly sliced chicken breasts that are sauteed and served with a sauce of pan drippings, lemon juice, wine, and parsley. The word piccata (pee-KAH-tah)
refers to a thin cut of meat, usually veal, that is cooked in this manner.
TOASTED PASTINA PILAF
4 ounces butter
2 small carrots, finely chopped
1 medium onion, finely chopped
12 ounces pastina
4 cups low-salt chicken broth
2 tablespoons chopped parsley
1/4 teaspoon dried thyme
Salt and pepper
Melt the butter in a large saucepan over medium heat. Add the carrots and onion; cook until the vegetables are tender and just starting to brown, about 5 minutes. Add the pastina; stirring until lightly golden, about 3minutes. Stir in the remaining ingredients and bring to a boil. Reduce the heat to low, cover, and cook for 5 minutes or until all the liquid is absorbed.
The ancient designs of the traditional Sicilian cards are delightful. They are great for many different games and they also serve beautifully in crafts and scrap booking.