04 February 2010

Chicken Piccatta

Yet another go-to from my early, learning to cook days!  I can still remember buying a single-mini bottle of white wine from Food Lion back when I only knew cheap beer!

Chicken Piccatta

4 boneless skinless chicken breasts
1 tbsp EVOO
AP flour
8 oz dry white wine
8 oz chicken stock
2 tbsp lemon juice
2 tbsp lime juice

Heat wine, stock, and juices over low heat. 
In a saute pan, heat oil over medium heat.  Lightly flour chicken and saute in the heated pan until browned on both sides.  Remove from pan and keep warm.
Add liquid mixture to the saute pan and glaze over medium heat. 
Pour glaze over chicken breasts and garnish with a lemon twist.