RECIPE FROM THE CHEF
Recipe
This is an Italian light dish that ’ s a quick and easy dinner for the family or entertaining . I like to serve it with Cous Cous or any kind of rice . Enjoy your summer everyone and hope to see you at the Club ! from the
Chicken Piccata
Chef
Ingredients ( Serves 4 )
• 1.5 lbs . Boneless Chicken Breast
• 3 Tablespoons Softened Butter
• 6 oz . White Wine ( I like Chardonnay with this dish .)
• ½ Cup Fresh Lemon Juice
• ¼ Cup Chopped Italian Parsley
• ½ Cup of Capers
• ¼ Cup Extra Virgin Olive Oil
• 1 Cup Flour
• Salt and Pepper
Directions
Slice the chicken breast horizontally into nice thin medallions and lightly pound with a tenderizing mallet . Salt and pepper the chicken and dredge in flour shaking off the excess .
In a medium-high skillet add 1 tablespoon butter and olive oil . Lightly brown on one side and flip cooking one more minute . Remove the chicken from the pan . Add the capers and parsley and deglaze the pan with white wine reducing by half . Add the chicken back into the skillet adding the lemon juice and cooking for another minute . Remove from heat and whisk in the remaining softened butter and serve . Buon Appetito !
Kevin Heim Executive Chef
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