INTIMATE CHICKEN PICCATA
2 (6 ounces each) chicken breasts, boneless, skinless, slightly pounded
2 tablespoons flour
Salt and coarsely ground black pepper (to taste)
1 teaspoon olive oil
1 cup sliced white mushrooms
1 whole lemon, seeded and juiced
1 cup white wine
1 tablespoon capers
1 tablespoon cold butter
Place chicken breast under plastic wrap. Pound slightly with a meat mallet to uniform thickness. Cover with flour, salt and pepper.
In saute pan over medium-high, heat olive oil to a sizzle. Place the chicken breasts in pan and cook until light golden brown. Remove from heat; reserve.
Place mushrooms in same pan; cook until slightly softened.
Add lemon juice and white wine. Simmer over medium-high until reduced to about 1/4 cup, about 5 minutes.
Add capers and swirl in butter. Drape sauce over chicken breasts and serve.
Makes 2 servings
Source: The Seduction Cookbook by Diane Brown
2 (6 ounces each) chicken breasts, boneless, skinless, slightly pounded
2 tablespoons flour
Salt and coarsely ground black pepper (to taste)
1 teaspoon olive oil
1 cup sliced white mushrooms
1 whole lemon, seeded and juiced
1 cup white wine
1 tablespoon capers
1 tablespoon cold butter
Place chicken breast under plastic wrap. Pound slightly with a meat mallet to uniform thickness. Cover with flour, salt and pepper.
In saute pan over medium-high, heat olive oil to a sizzle. Place the chicken breasts in pan and cook until light golden brown. Remove from heat; reserve.
Place mushrooms in same pan; cook until slightly softened.
Add lemon juice and white wine. Simmer over medium-high until reduced to about 1/4 cup, about 5 minutes.
Add capers and swirl in butter. Drape sauce over chicken breasts and serve.
Makes 2 servings
Source: The Seduction Cookbook by Diane Brown
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