Page 73 - FLIPBOOK NEW

LEMON CHICKEN

Ingredients
4 chicken boneless breast
3 tablespoons flour

2 tablespoons butter
2 tablespoons olive oil
1 3/4 cup chicken broth
1/4 cup fresh lemon juice
1 teaspoon lemon zest

salt and pepper to taste
chopped parsley
OPTIONAL: chopped lemon balm

Instructions
Flatten chicken breasts and coat with flour, salt and pepper and save the rest of the
flour. Add butter and oil to saucepan and melt. Add chicken breasts browning on
both side till golden brown, turning once. Remove chicken from pan. Stir left over

flour into frying pan. Whisk in broth, lemon juice, lemon zest, parsley and lemon
balm and heat to boiling. Boil 1 minute to thicken slightly. Save some parsley and
lemon balm to garnish finished plate. Return chicken to pan and heat through. Serve

chicken with lemon sauce over white rice and add sliced lemons.

TURKEY OR CHICKEN OR VEAL PICCATA

Ingredients
1-2 pounds thin cutlets salt and pepper to taste
4 tablespoons flour 1 tablespoon olive oil
3 tablespoons soft butter 2/3 cup chicken broth

juice of 2 lemons 2 tablespoons white wine
2-3 tablespoons drained capers 1 tablespoon parsley

Instructions
Put 3 tablespoons flour on a plate and coat cutlets. In a large skillet, melt 2 tablespoons

butter and 1 tablespoon olive oil over medium heat. Sauté cutlets for 3 to 4 minutes on
each side and remove when lightly brown to a plate to keep warm. Add chicken broth,
wine and lemon juice to skillet and bring to a boil. Stir in 1 tablespoon of flour into the

remaining 1 tablespoon of soft butter and mix. Whisk into broth mixture and let
simmer for 2 minutes. Add the capers and parsley. Pour over cutlets and serve.

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