Ingredients
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1
-
2
-
4
-
2
-
8
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1/2
-
-
2
-
2
-
2
-
1
-
2
-
-
-
Directions
Frugal Gourmet’s Chicken Piccata, This recipe is by Jeff Smith and was published in his book The Frugal Gourmet Hope you enjoy! ****Cook time is a guess , This recipe is quite good And easy to make I do recommend adding more chicken stock I served the recipe with mashed potatoes and my family asked for more gravy , Let me start with, I never write reviews But I needed to on this one I was skeptical to make it at first but decided to make it based on the reviews I was actually going to make chicken Marsala but I didnt have the Marsala wine so I settled on this recipe So glad I did It was very tasty Both me and my husband loved it It has a nice tang to it thanks to the lemon juice and capers and the garlic and onion And sooo easy and quick to pull together As soon as he tried it he said, Im going back for more Then he said he could get fat on this dish because he cant stop eating it Hahaha I doubled the liquid but it still wasnt enough So next time Ill quadruple it I made 2 whole chicken breasts sliced in thirds so I ended up with 6 thin pieces I did use the chicken stock So delish Thank you so much for sharing Genius kitchen is my favorite site I visit often and never disappointed
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Steps
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1
Done
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Saute Onions, Garlic and Scallions in Olive Oil Until Tender. Remove from Pan and Set Aside. Remove Skins and Bones from Chicken and Pound Flat. Mix Flour, Salt and Pepper and Place in a Flat Bowl. Dip Chicken Pieces Into Flour and Lightly Brown Them in Butter, 2-3 Minutes Per Side. Add Sauteed Onions and Garlic. Over High Heat, Add Sherry, Lemon Juice and Capers. This Should Thicken to Make a Nice Gravy For the Chicken. If Gravy Becomes Too Thick, Add Some Chicken Stock. |
