Chicken Piccata
Ingredients:
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 sauté garlic in oil and remove piece of garlic before it gets brown
or it will taste bitter. Quickly sauté 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 sauté 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 fettuccini 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
From: Fred Towner
Turkey Piccata
Ingredients:
1 c Flour
Salt
Freshly ground pepper
1 1/2 lb Turkey cutlets
9 Tb Unsalted butter
1 Lemon
3 Tb Minced parsley
Preparation:
SEASON FLOUR with salt and pepper. Dredge turkey cutlets in seasoned flour.
Heat a heavy-bottomed skillet. Place 8 tablespoons of butter in skillet and
when its foam has subsided, add turkey. Sauté several minutes on each side
(depending on the size and thickness of turkey) until done. Remove turkey
and keep warm.
TO MAKE A SAUCE: Add 1 tablespoon fresh butter to hot pan, then a squeeze of
fresh lemon juice. Reduce slightly, stirring, over high heat. Season to
taste and pour over cutlets. Garnish with parsley.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK