Pollo Piccata: Eyewitness News Recipe

		Friday, Sep 05, 2008 07:42:26 PM

	GOOD MORNING WEST VIRGINIA HOME

	SCHOOL CLOSINGS

	SEND IN A SNAPSHOT, GET MUGGED!

	BIRTHDAYS & ANNIVERSARIES

	RECIPES FROM GMWV



	MEET THE MORNING TEAM

	JENIFER McANDREWS

	PATRICK McMURTRY

	DOUG HARLOW

W E B C A M S

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.

More Good Morning West Virginia and Eyewitness News at Noon Recipes

Fugitive Files Tuesdays at 6 PM on Eyewitness News

West Virginia Wildlife Wednesdays at 6 PM on Eyewitness News

Send email to news@wchstv.com for information or comments concerning WCHS-TV Eyewitness News.

Copyright ©2008, WCHS-TV8. Portions are
Copyright 2008 Associated Press. All rights reserved.
This material may not be published, broadcast, rewritten, or distributed.