Chicken Piccata
Makes 8 servings:
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8-medium,boneless,skinless chicken breast halves
2-tablespoons lemon juice
2-tablespoons water
1/2-cup all pirpose flour
1/4-teaspoon salt
1/4-teaspoon pepper
2-tablespoons olive oil or cooking oil
1-tablespoon butter or margarine
3/4-cup water
1/3-cup dry white wine
1-chicken flavored bouillon cube
4-teaspoons all purpose flour
1-lemon
parsley
1-pound fettuccine,cooked,drained and kept warm
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*1*
Rinse the chicken and pat dry with paper towels.
*2*
Place the chicken breast halves,1 piece at a time,between
layers of heavy plastic wrap.Using the flat side of a meat
mallet,pound to about 1/8 inch thickness.Remove the plastic
wrap and place the chicken in a heavy plastic bag set in a
deep bowl.
*3*
In a small bowl,combine the 2 tablespoons lemon juice and
the 2 tablespoons water;pour over the chicken in the bag.
Close the bag and marinate at room temperature for 30 minutes.
Remove the chicken pieces and discard the marinade.
*4*
In a shallow dish,stir together the 1/2 cup flour,the salt
and the pepper.Dip the chicken in the flour mixture to coat.
*5*
In a 12 inch skillet,heat the oil and butter over medium heat.
Cook the chicken,half at a time,for 6 to 8 minutes or until
lightly browned and no pink remains,turning once.Transfer
the chicken to a warm serving platter.Cover to keep warm.
*6*
In a small bowl,stir together the 3/4 cup water,the white wine,
bouillon cube and the 4 teaspoons flour.Stir the mixture into
the drippings in the skillet,scraping to loosen any brown bits.
Cook and stir until the mixture is thickened and bubbly.
Cook and stir for one minute more.
*7*
Squeeze the juice of half the lemon into the sauce in the
skillet.Heat through.Pour the sauce over the chicken.
*8*
Thinly slice the remaining lemon half and garnish the serving
platter with the lemon slices and parsley.Serve with the hot
cooked fettuccine.
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