CHICKEN PICCATA                  back to home                                                                                

serves 4

This easy chicken recipe was a favorite of Leah’s when growing up. Basically, just follow my recipe in this for Parmesan Chicken and then make a simple lemon sauce.

4 cooked parmesan chicken cutlets*

1/4 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup dry white wine

1 T unsalted butter

fresh chopped parsley

thin slices of lemon

After transferring the chicken to the oven on a warm platter- using the same skillet you used to cook the chicken- have at a medium high heat. Add the lemon juice, the wine and the chicken stock. Scrape around the bottom and sides of the pan with a flat whisk to loosen any brown particles. Reduce sauce till it starts to thicken a little- just a minute or two. Swirl in the butter at the end- adjust the seasoning.

Pour sauce over the chicken and garnish with sprinkled parsley and lemon slices. I like to serve it with roasted carrots and shallots.

* keep warm in a 200 degree oven- single layer- while making the sauce