Chicken Piccata
a recipe that serves 4 by
Ingredients:
2 lb. chicken cutlets
2 cups of flour
1/2 teaspoon black pepper
salt to taste
2 teaspoon garlic powder
1/4″ deep Canola oil in 10″ or 12″ skillet for frying
1/4 cup sticks of lightly salted butter
1 heaping teaspoon Capers
2 cups artichokes in oil, well drained
3/4 cup of lemon juice
1 tablespoon of parsley
Directions:
1. Mix flour salt, pepper and garlic powder. Dredge chicken cutlets through flour.
2. Heat oil in frying pan on medium; pan fry the cutlets until golden brown on both sides (approximately 3-5 minutes), working in batches. Place cooked pieces on paper towel to absorb excess oil, before placing on a platter.
3. Empty almost all the oil out of pan when done frying, leaving brown bits on the bottom of the pan. Add butter and capers to pan on medium low flame melt when hot add artichokes, parsley and lemon juice bring to a boil while constantly stirring and boil for a minute.
4. Pour over chicken and serve hot.
Note:
Serves great with a salad, asparagus and/or steamed squash.