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Lemon Chicken Breasts Piccata

Posted by bettyboop50 at american-builder.com.com May 15, 2001

Serves 4

2 large lemons
2 large garlic cloves
2 tablespoons minced parsley
4 chicken cutlets (1 to 1 1/4 pounds, or
    4 to 5 ounces each)
Salt and freshly ground black pepper
1/4 cup flour
4 tablespoons olive oil
1/2 cup dry sherry
1/4 cup fresh lemon juice
2 tablespoons capers
2 tablespoons butter

Preheat the oven to 350 degrees F.

Slice 1 of the lemons into 8 thin slices.

From the remaining lemon, squeeze 1/4 cup juice.

Mince the 2 garlic cloves. Mince enough fresh parsley to measure 2 tablespoons, reserve the parsley, covered with a damp paper towel.

Season the chicken cutlets on both sides with salt and pepper. Dredge the cutlets in the 1/4 cup flour.

In a 12-inch nonstick saut?pan or skillet, heat the 4 tablespoons oil over high heat until hot. Add the chicken and saut?it 2 minutes on each side, or until golden brown. Transfer the cutlets to a platter, cover, and keep warm.

Add the minced garlic to the pan and cook, stirring, 30 seconds, being careful not to let it brown. Add the 1/2 cup sherry, 1/4 cup lemon juice, and 2 tablespoons capers and combine, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the sauce over medium/high heat by half, stirring occasionally. Remove the pan from the heat and add the 8 lemon slices.

Return the chicken cutlets to the pan and reheat them in the sauce over low heat until just warmed through. Swirl in the 2 tablespoons butter until melted.

At serving time, divide the chicken and sauce among 4 dinner plates. Sprinkle the reserved 2 tablespoons minced parsley over each portion.

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