Chicken Piccata





2 whole skinned and boned chicken breasts, halved lengthwise

Dash salt and pepper

1/4 c. flour

4 tbsp. butter

1 c. fresh, sliced mushrooms

1 garlic clove, minced

1/4 c. dry white wine or chicken broth

2 tbsp. lemon juice

2 tbsp. chopped parsley





Place chicken between 2 pieces of plastic wrap. Pound chicken to 1/2 inch thickness. Sprinkle chicken with salt and pepper; coat with flour. In large skillet brown chicken in 3 tablespoons butter over medium heat about 5 minutes or until lightly golden. Remove from skillet and keep warm.

Add remaining butter to skillet. Cook mushrooms and garlic until tender. Return chicken to pan; add wine and lemon juice. Simmer 7 to 10 minutes, stirring occasionally, until sauce slightly thickens. Top with parsley.




=== Yale's tip

To thin slice the chicken breast lengthwise:

Put chicken breasts in freezer 15 - 20 min. before slicing.

Use a good knife.

Make sure your hand is clear of the knife's path.