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| RECIPE FOR LEMON CHICKEN BREASTS PICCATA |
| Title: | Lemon Chicken Breasts Piccata | | Category: | Chicken | | Rating: |  | Instructions:
Lemon Chicken Breasts PiccataServes 4 2 large lemons
2 large garlic cloves
2 tablespoons minced parsley
4 chicken cutlets (1 to 1 1/4 pounds, or
4 to 5 ounces each)
Salt and freshly ground black pepper
1/4 cup flour
4 tablespoons olive oil
1/2 cup dry sherry
1/4 cup fresh lemon juice
2 tablespoons capers
2 tablespoons butter Preheat the oven to 350 degrees F. Slice 1 of the lemons into 8 thin slices. From the remaining lemon, squeeze 1/4 cup juice. Mince the 2 garlic cloves. Mince enough fresh parsley to measure 2 tablespoons, reserve the parsley, covered with a damp paper towel. Season the chicken cutlets on both sides with salt and pepper. Dredge the cutlets in the 1/4 cup flour. In a 12-inch nonstick saut
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