Chicken Piccata

By zboni

Ingredients

• 8 thin slices of chicken cutlets
• flour to dredge cutlets
• 1/4 cup olive oil
• 4 Tbsp. butter
• 1/3 cup dry white wine
• 1/2 cup chicken stock
• juice of 1 lemon
• 2 tbsp fresh chopped parsley

Details

Servings 2

Preparation

Step 1

Dredge chicken in flour. Heat oil in pan until hot. Add chicken in one layer. Do two separate times if necessary. Brown on each side for 2 mins. Place chicken on platter. Add butter, melt and return chicken to pan. Cook in butter for a few minutes to get flavor. Add juices from platter if any. Add wine, stock, lemon & parsley. Reduce until sauce has a nice consistency.

Serve over angel hair pasta.