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CHICKEN PICCATA Recipe | |
Chicken | |
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Ingredients:
CHICKEN PICCATA1 large lemon 4 large chicken cutlets 1 1/2 c. breadcrumbs 1/2 tsp. salt 1 egg 1 Tbsp. milk butter or margarine 1/2 c. water 1/2 c. white wine 2 chicken bouillon envelopes 1/2 lb. sliced mushrooms
Directions:
Saute mushrooms in butter; set aside. Mix egg and milk;dip cutlets into egg mixture and then into breadcrumbs with salt to coat. In skillet, heat 4 tablespoons butter or margarine; cook cutlets until golden brown. Add more butter, if necessary. When chicken is done, remove to platter. To drippings in skillet, add water, wine, bouillon and 1 tablespoon lemon juice, stirring to loosen brown bits from skillet. Heat to boiling, reduce heat to low, cover and simmer 5 minutes. Spoon sauce over cutlets on platter. Makes 2 to 4 servings | |