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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tony and Luigis Chicken Piccata Recipe

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This recipe for Tony and Luigis Chicken Piccata is from Copycat recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless, skinless chicken breasts (pounded out a little to make even)
seasoned flour for dredging chicken
2 Tbl butter
1 small head minced garlic
1/4 cup chicken broth
1/4 cup sherry or dry white wine
1 Tbl capers
1/2 cup sliced white button mushrooms
1/4 cup diced fresh roma tomato
2 Tbl choppped scallions (green onions, green part only)
Directions:
Directions:
In a skillet melt butter over medium heat. Dredge chicken in seasoned flour, place in medium hot skillet. Cook until internal temperature reaches 160 degrees, approximately 5 minutes per side. Transfer chicken to a warm platter. Add garlic to pan saute 1- 2 minutes. Deglaze the pan with the sherry. Add the broth. Reduce 1-2 minutes. Add capers, tomato, mushrooms and scallions. Cook 1-2 minutes. Plate chicken, spoon sauce over it and serve.
Personal Notes:
Personal Notes:
***Very good over angel hair or linguine pasta. Also good with Roasted Garlic Mashed Potatoes.

 

 

 

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