Web Exclusive: RECIPE: Gov. Rick Perry & First Lady Anita Perry’s Chicken Piccata
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Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup flour
- 4 tbsp olive oil
- 1 shallot minced
- 2 lemons - 1 juiced and 1 cut into half moon slices
- 2 tbsp rinsed capers
- 2 tbsp butter
- 2 tbsp fresh parsley leaves, chopped
Directions
Heat oven to 250 degrees. Pound each chicken breast between 2 pieces of plastic wrap until ¼ inch thick. Season each cutlet with salt, pepper and coat each cutlet with flour. Heat oil in heavy bottomed skillet and cook each cutlet 3 minutes on each side. Transfer to baking sheet and place in oven. Sauté shallot in now empty skillet for one minute. Add chicken stock and scrape browned bits from bottom of skillet. Simmer about 4 minutes. Add juice of one lemon and the capers. Cook for one minute Add lemon slices and butter. Serve chicken cutlets with sauce, sprinkle with parsley. Enjoy!
Yield: 4 servings
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