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 traditional Italian card game for 2 to 4 players, ages 8 and up