Chicken piccata
Submitted by glory on August 06, 2002 at 12:00 pm
Serves 4-8

4 whole chicken breasts, skinned, boned and halved
½ cup flour
1 ½ tsp. Salt
¼ tsp. Paprika
¼ c. clarified butter (or ghee)
1 TBSP. Olive oil
2-4 TBSP dry madeira or water (marsala is fine too)
3 TBSP fresh lemon juice
Lemon slices
¼ cup minced parsley for garnish (frozen ok)

Place chicken breasts between 2 sheets of waxed paper and pound until about ¼ inch thin.

Combine flour, salt, pepper, and paprika in bag. Add breasts and coat well; shake off excess.

Heat butter and olive oil in large skillet until bubbling. Sauté chicken breasts, a few at a time, 2-3 minutes on each side. Don't overcook. Drain on paper towels and keep warm.

Drain off all but 2 TBSP of butter & oil. Stir madeira into drippings, scraping bottom of skillet to loosen any browned bits. Add lemon juice and heat briefly. Return chicken to skillet, interspersing with lemon slices, heat until sauce thickens. Sprinkle with minced parsley.