Title: Monk's Chicken Piccata
Categories: Canadian Chicken
Yield: 1 Servings
| 2 | lb | Boneless, thinly sliced |
| | | Chicken breasts |
| | | Salt and black pepper |
| | | Flour (to coat chicken) |
| 2 | | Sticks of butter |
| | | Several tablespoons of extra |
| | | Virgin olive oil |
| 12 | | Garlic cloves, peeled and |
| | | Minced |
| 1 | c | Fresh lemon juice |
| 1 | c | Dry white wine |
| 1 | c | Minced fresh parsley |
| 2 | | Lemons thinly sliced as a |
| | | Garnish to final meal |
| | | Corn Starch and water |
Sprinkle chicken breasts with salt and pepper to taste, then dredge them
through the flour. Sautee them in butter and oil (amount of oil and butter
to taste, but at least a couple tbsp of each -- we use more). Sautee each
breast till cooked through. Remove from pan. Mix corn starch and water to
use to thicken sauce that you are about to make. Add to pan lemon juice,
garlic, white wine, parsley. Simmer for awhile, then add corn starch
mixture to thicken. Return chicken to pan, cook for a few minutes. Serve
with lemon slices and parsley as garnish. Brown and wild rice is our
favorite accompaniment. Friar Bob, The MONKS' COOKBOOK, Montreal Qc.