Recipe: Chicken Piccata (3)

Chicken Piccata
(6 servings)

4 Chicken breasts *
1/2 Cube of butter
4 tb Vegetable oil
1 Clove garlic, mashed
1/2 c Chopped Italian parsley
2 Fresh lemons **
1 Small jar of capers
Small amount of salt
Freshly ground pepper

* boned, skinned and pounded to 1/4" thick ** slice one thinly and squeeze the other of its juice.

Cut boned, skinned, pounded chicken breasts into eight serving pieces (4 chicken breasts will serve 6 people as it is better to have some leftover than not enough). Melt butter in non-stick pan. Add vegetable oil and heat till sizzling. Quickly saute garlic in oil and remove piece of garlic before it gets brown or it will taste bitter. Quickly saute over medium high heat the flattened chicken breasts. Sprinkle with freshly ground black pepper and the juice of the one lemon. (DO NOT SALT NOW.) When you turn the chicken breast portions, also place in pan the chopped Italian parsley and the thinly sliced lemon and let that saute briefly, too. The chicken will only take about a minute or so on each side so make sure everything else is ready. Add drained jar of capers to the pan and swirl it in the oil/butter so everything is well coated with the garlic and lemon flavor. Salt sparingly. To serve, place over a bed of rice, cous cous or fettucine on an oblong platter, overlapping portions of chicken piccata and drizzling the oil/butter/garlic/parsley and capers down the center of the chicken portions. Yield: 6 servings

Chicken And Vegetable Piccata
Yield: 4
Source: Bob & Carole Walberg

1 lb boned and skinned chicken breast halves
2 md carrots; julienned
1 lg zucchini; julienned
1/2 c fat-free chicken broth
2 tb lemon juice
1 tb olive oil; * see note
2 garlic cloves; minced
2 tb all-purpose flour
1 ts dried thyme
salt and pepper to taste
grated parmesan cheese

Preheat grill to high. Rinse chicken with cold water and pat dry with paper towels. Spray two sheets (12" x 24') of heavy-duty aluminum foil with nonstick cooking spray. Center half of vegetables and chicken on foil sheets. In a small bowl, combine remaining ingredients, except Parmesan cheese. Pour half of mixture over food on each foil sheet. Wrap and seal foil to form two packets, leaving room for heat circulation. Grill packets, covered, over high for 16-20 minutes or until vegetables
and chicken are done, turning packets once. Serve with cheese.

Chicken Piccata
(Frugal Gourmet)
Yield: 8 Servings

1 sm yellow onion; peeled & chopp
2 cl garlic; crushed
4 onions; finely chopped
8 chicken breasts
2 tb olive oil
1/2 c flour
salt and pepper; to taste
2 tb butter
2 tb dry sherry
2 tb fresh lemon juice
1 tb capers; chopped
2 tb hicken stock; (optional)
8 lemon slices
2 tb chopped parsley

Saute the yellow onion, garlic and green onions in the olive oil just until tender. Remove from the pan and set aside. Remove skins and bones from chicken breasts and pound them flat. Mix flour, salt and pepper together and place in flat bowl. Dip chicken into flour mixture, lightly brown chicken in butter 2 or 3 minutes per side. Add the sauted onions and garlic. Over high heat add sherry, lemon juice and capers. This should thicken to make a nice gravy for chicken.