Monday, November 18, 2013

Piccata: Chicken or Veal

This is a quick-to-cook dish, so I recommend having your salad, starch and vegetable ready to go before you put this on the stove. Traditionally served over pasta, it is equally delicious with potatoes and goes well with green veggies like asparagus or fresh peas.

Photo by rkazda, flickr
4 to 8 slices of boneless veal
4 to 8 boneless chicken breasts
½ cup flour
½ cup butter (not margarine)
½ cup minced onion (optional)
½ cup thinly sliced button mushrooms (optional)
1 tablespoon garlic, minced or crushed
1 tablespoon small capers, drained
½ cup Marsala (wine)
½ cup beef broth (for veal) or chicken broth plus 2 tsp lemon juice
¼ teaspoon salt
Pepper to taste

Cover meat with plastic wrap and pound with meat mallet until tender and no more than ¼ inch (6 mm) thick. Remove plastic wrap. Dredge meat in flour until well coated.

Melt butter in skillet. Add onions and mushrooms and cook until onion softens, then add garlic and cook until garlic is soft. Add meat and brown on one side, the turn and brown on the other, Add capers and Marsala, salt and pepper. Reduce heat to simmer, and cook slowly until most of the wine is evaporated and meat is done through. Remove meat to a warm plate and pour sauce from pan over it. Serve immediately. Serves 2 to 4 people.

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