Chicken Piccata
Ingredients:
4 Chicken breasts * 1-2 Cube of butter 4 tb Vegetable oil 1 Clove garlic, mashed 1-2 c Chopped Italian parsley 2 Fresh lemons ** 1 Small jar of capers Small amount of salt Freshly ground pepper
* boned, skinned and pounded to 1-4" thick
** slice one thinly and squeeze the other of its juice
Cut boned, skinned, pounded chicken breasts into eight serving pieces (4 chicken breasts will serve 6 people as it is better to have some leftover than not enough).
Melt butter in non-stick pan. Add vegetable oil and heat till sizzling. Quickly sautŽ garlic in oil and remove piece of garlic before it gets brown or it will taste bitter. Quickly sautŽ over medium high heat the flattened chicken breasts. Sprinkle with freshly ground black pepper and the juice of the one lemon. (DO NOT SALT NOW.) When you turn the chicken breast portions, also place in pan the chopped Italian parsley and the thinly sliced lemon and let that sautŽ briefly, too. The chicken will only take about a minute or so on each side so make sure everything else is ready.
Add drained jar of capers to the pan and swirl it in the oil-butter so everything is well coated with the garlic and lemon flavor. Salt sparingly.
To serve, place over a bed of rice, cous cous or fettuccini on an oblong platter, overlapping portions of chicken Piccata and drizzling the oil-butter-garlic-parsley and capers down the center of the chicken portions.
Yield: 6 servings
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Turkey Piccata Ingredients:
1 c Flour Salt Freshly ground pepper 1 1-2 lb Turkey cutlets 9 Tb Unsalted butter 1 Lemon 3 Tb Minced parsley
Preparation:
SEASON FLOUR with salt and pepper. Dredge turkey cutlets in seasoned flour.
Heat a heavy-bottomed skillet. Place 8 tablespoons of butter in skillet and when its foam has subsided, add turkey. SautŽ several minutes on each side (depending on the size and thickness of turkey) until done. Remove turkey and keep warm.
TO MAKE A SAUCE: Add 1 tablespoon fresh butter to hot pan, then a squeeze of fresh lemon juice. Reduce slightly, stirring, over high heat. Season to taste and pour over cutlets. Garnish with parsley.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
