MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Picatta
 Categories: Poultry, Vegetables, Citrus, Herbs
      Yield: 4 Servings
 
      2    (8 oz ea) skinned, boned
           - chicken breasts; halved
           - horizontally
    1/4 ts (ea) salt & black pepper
      1 tb Butter
      2 cl Garlic; minced
    1/2 c  Chicken broth
      1 md Lemon; thin sliced
      2 tb Capers
      1 tb Snipped fresh parsley
 
  Place each chicken breast portion between two pieces of
  plastic wrap. Using the flat side of a meat mallet, pound
  chicken lightly until about 1/4" thick. Remove plastic
  wrap. Sprinkle chicken with salt and pepper.
  
  In a large skillet melt butter over medium-high heat. Add
  chicken; cook for 6 to 8 minutes or until browned and no
  longer pink in center, turning once halfway through
  cooking. Remove chicken from skillet; set aside.
  
  Add garlic to the hot skillet; cook for 30 seconds to 1
  minute or until lightly browned. Add chicken broth to
  skillet, scraping up any browned bits from the bottom of
  the skillet. Bring to boiling. Add lemon slices and
  capers. Cover; reduce heat to low. Cook for 4 to 5 minutes
  or until lemon slices are softened and releasing their
  juice. Return chicken to skillet; heat through.
  
  To serve, spoon caper mixture over chicken. Sprinkle with
  fresh parsley.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 31 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I ordered "Quenelles de Mer" and got Gelfilte fish.
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