Frank's good friend, Sue Hess, from Ocean City, Maryland is a busy lady who entertains frequently and likes to be efficient when doing it. As she puts it, "I don't like to have to invent every part of the wheel all over again for each party. I use the same plan over and over again. I know which platters I'll use for hors d'oeuvres, I know where I'm going to put the cocktail napkins, and when to start peeling the corn. When I find one recipe that I can count on, I use it often enough and make it often enough so I've got the preparation down to a science. This Chicken Piccata is one of my favorites to repeat for parties."
4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast
1/4 cup flour
1/4 cup (1/2 stick) butter or margarine
juice of 1 lemon
1/2 cup chicken broth
4 lemon slices
1/4 cup minced, fresh parsley
Salt and ground pepper to taste
Slice each breast in half lengthwise, butterfly-style. You should end up with 8 thin, flat pieces. Skip the previous step if you are using thin sliced boneless roaster breasts. Dip pieces in flour to coat lightly, shake off excess. In a large skillet over medium-high heat, melt butter. Add scaloppine and saute until lightly browned on both sides. Add lemon juice and broth to pan and cook 3 to 4 minutes more, turning scaloppine frequently in sauce until cooked through. Garnish with lemon slices and parsley.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
No comments:
Post a Comment