Chicken Piccante

My son Alex requested this one, I think he wants to cook for his girlfriend. This is one of the most basic dishes I make, sometimes adding sun dried tomatoes, capers, artichoke hearts, olives, etc., whatever sounds good. Just plain is nearly perfect too!

Chicken Piccante
11/2 lbs. of boneless skinless chicken breasts
flour for dredging
2 T cooking oil (I don't use olive oil, it adds more flavor than I like}
salt & pepper to taste
1 clove garlic, minced
1/2 c. dry sherry, or white wine
1/2 c. beef broth
juice of one small lemon
pinch of crushed red pepper, if desired
Serves 4

Butterfly chicken breasts and pound to 1/4" thickness, cut them into medallions about 3oz. each.  Heat cooking oil in a 10-12" saute pan. Dredge chicken in flour, shaking off excess. Saute until golden on each side. With all chicken in the pan add the rest of the ingredients, saute on medium high heat until sauce has begun to thicken slightly and chicken is cooked through. Adjust seasoning to taste. Sprinkle with fresh chopped parsley if you have it. Enjoy!


Post a Comment