Recipes From The Saucy Sisters

Chicken Piccata

Contributed by Ferrari-Carano Vineyards and Winery
We've been told that this is the very best Chicken Piccata in the world.

Serves four.

Ingredients:
8 chicken breast halves, skinned and boned
½ cup flour
¼ tsp. freshly ground pepper
½ tsp. garlic powder
1/8 tsp. Paprika
¼ cup olive oil
1 tbsp. Butter
salt
4 tbsp. dry Madeira wine
3 tbsp. fresh lemon juice
Garnish: capers, lemon slices and minced fresh parsley

Method:
1. 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.

2. 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.

3. 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.

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