Meat
and Poultry:
Chicken
Piccata
from
Atlanta
Cooknotes
INGREDIENTS:
4
whole chicken breasts, skinned, halved, and boned
1-1/2
teaspoons salt
1/4
teaspoon freshly ground pepper
Paprika, to taste
1/2
cup all-purpose flour
1/4
cup butter, clarified
1
Tablespoon olive oil
2
to 4 Tablespoons Madeira, sherry, or water
3
Tablespoons fresh lemon juice
3
to 4 Tablespoons capers
Lemon slices
1/4
cup minced parsley (Optional)
TO
PREPARE:
Clarify
butter by melting it over low heat and skimming the foam from the surface.
Remove from heat and allow milky residue to settle to the bottom.
Spoon clear butter into a bowl, and discard milky solids. [An alternate
method is to melt the butter, refrigerate it until it solidifies and pour
off the milky residue. When ready to use, reheat clarified butter.]
Sprinkle
chicken with salt, pepper. and paprika. Dredge lightly with flour.
Place each breast between two sheets of waxed paper, and pound to a one-quarter-inch
thickness. In a large skillet, heat butter and olive oil until bubbling.
Sauté chicken breasts for two to three minutes on each side.
Do not overcook. Drain on paper towels and keep warm. Drain
all but two Tablespoons drippings from the pan. Stir in Madeira,
sherry, or water. Heat the liquid, scraping the pan to loosen any
browned chicken. Add lemon juice, stirring until sauce thickens.
Stir in capers. Place chicken on a platter and garnish with lemon
slices and chopped parsley. Pour sauce over all. Serve with
fettuccine and chilled cooked broccoli.
SERVINGS:
4 to 6
Copyright 1982 The
Junior League of Atlanta, Inc. All rights reserved.
Visit The
Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm)
to purchase copies of Atlanta Cooknotes
and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
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Cooknotes, are returned to the community.
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