Pollo Piccata: Eyewitness News Recipe

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Pollo Piccata
Chicken Scaloppine with Capers, Lemon, Butter and White Wine
From Chef Simon Pesusich

You saw it Thursday, October 19, 2006

Ingredients

4 ea Chicken breast, boneless and skinless, pounded thin between two plastic wraps

1/2 cup All Purpose Flour, evenly spread over a sheet of aluminum foil

4 TBS Olive oil

3 TBS Unsalted butter

1 cup Dry White Wine

Juice of 1/2 lemon, no seeds

3 TBS Capers, rinsed

Salt and Pepper to taste

Instructions

Heat the oil in a large heavy skillet over high heat.

Coat the chicken liberally with the flour and shake off the excess. Add the scaloppine, making sure not to crowd the skillet. If you need to, cook the chicken in two batches. Season with salt and pepper. Cook until the chicken is lightly golden on both sides, about 2 minutes. Transfer the chicken to a plate.

Add the wine, lemon, juice and capers. Cook over high heat and stir quickly to dissolve the meat deposits attached to the bottom of the skillet.

When the wine is reduced by half, 3-4 minutes, whisk in the butter. Return the chicken to the skillet. Reduce the heat to medium and mix briefly until the chicken is well coated with the sauce, 20-30 seconds.

Serve at once with a bit of sauce over each serving.

Makes 4 servings.

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