One of our go-to dishes is CHICKEN PICCATA. We discovered the recipe when Karyn lived in southern California where we had “right-off-the-tree” lemons.
This is the recipe from my collection of recipes.
4 boned, skinned chicken breast halves
3 T. all-purpose flour
1 T. butter or olive oil
2 T. fresh lemon juice
1/4 t. chicken bouillon granules
1 t. paprika
2 T. dry white wine
Parsley, cilantro and lemon slices (optional)
My addition: 2 t. capers
Place each piece of chicken between 2 sheets of plastic wrap and flatten to 1/4″ with mallet or rolling pin.
Combine flour and paprika; dredge chicken in flour mixture
Coat a large skillet with cooking spray; add olive oil or butter. Heat to medium. Cook chicken about six minutes or until brown (and until done). Remove from skillet and keep warm
Add wine, lemon juice, capers and bouillon to skillet and cook 30 seconds. Pour over chicken. Garnish with parsley, cilantro and lemon slices..
This is so quick and easy and, so good. For a meal, add the ubiquitous green salad (or one that you’ve dressed up with all kinds of good things) some crusty bread and, oh,. yes, the rest of the white wine.
More about Wimberley in the next blog.
Jo Ann Miller