The Melaniff Family Cookbook

Chicken Piccata

From the Ferrari-Carano Vineyards and Winery

Ingredients

8 chicken breast halves, skinned and boned
½ C flour
¼ t freshly ground pepper
½ t garlic powder
1/8 t paprika
¼ C olive oil
1 T butter
salt
4 T dry Madeira wine
3 T fresh lemon juice

Garnish: capers, lemon slices and minced fresh parsley 

Procedure

Place chicken breast halves between two sheets of waxed paper and pound them evenly until thin. Combine flour, pepper, garlic powder, paprika in plastic bag. Add chicken and coat; shake excess flour mixture off.

In large skillet, heat olive oil and butter. Sauté chicken breasts, three minutes per side, turn and salt each piece. Place on plate with paper towels to drain fat, cover with foil to keep warm.

Drain fat from skillet, reserving approximately 2 to 3 tbsp. of oil and butter. (If desired, add an additional 1 tbsp. butter.) Add Madeira wine to skillet and deglaze it, scraping pan to loosen browned chicken pieces. Add lemon juice and heat through.

Return chicken breasts to skillet with lemon slices until sauce thickens. Transfer to platter and sprinkle with minced parsley and capers.

Colleen McGill Tierney - 2002