Ingredients
1 small yellow onion, peeled & chopp
2 cl garlic, crushed
4 onions, finely chopped
8 chicken breasts
2 tbsp olive oil
1/2 cup flour
1 salt and pepper, to taste
2 tbsp butter
2 tbsp dry sherry
2 tbsp fresh lemon juice
1 tbsp capers, chopped
2 tbsp hicken stock, (optional)
8 lemon slices
2 tbsp chopped parsley
Directions
Recipe by: Pat Campbell
yellow onion, garlic and gr onions in the olive oil just until
tender. Remove from the pan and set aside. Remove skins and bones
from chicken breasts and pound them flat. Mix flour, salt and pepper
together and place in flat bowl. Dip chicken into flour mixture,
lightly brown chicken in butter 2 or 3 minutes per side. Add the
sauted onions and garlic. Over high heat add sherry, lemon juice and
capers. This should thicken to make a nice gravy for chicken.
Per Vidalia discussion. This recipe is delicious if you are a vidalia
onion fan like myself
Servings: 8 servings
Chicken Piccata (Frugal Gourmet) Recipe brought to you by Recipe Ideas
Categories: Chicken; Gourmet; Poultry
The History of Recipes
Experts have traced the existence of recipes way back into antiquity, in fact as far back into history as the early Egyptians, and maybe further still. In practice though, mostly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
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We hope you enjoy this Chicken Piccata (Frugal Gourmet) recipe.
