Chicken Piccata

Looking for a quick to fix dinner?  Chicken Piccata is just the recipe, I dip my chicken breasts in beer prior to dusting with flour.  This combination gives a beer batter type crust that is fantastic.  If you plan on serving this with angel hair pasta, I would double the amount of dry sherry and lemon juice.  That will give you enough sauce for your pasta.  I serve this with roasted vegetables, outstanding week night dinner. 

Chicken Piccata

Chicken PIccata
Serves 4
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Ingredients
  1. 1 cup flour
  2. 1 teaspoon ground black pepper
  3. 1 teaspoon salt
  4. 1 tablespoon minced parsley
  5. 6 ounces beer
  6. 4 chicken breasts, boneless, skinless
  7. 1/4 cup olive oil
  8. 1/4 cup dry sherry
  9. Juice on 1 lemon
Instructions
  1. Combine flour, pepper, salt and parsley in shallow bowl. Pour beer into another shallow bowl. Dip chicken in beer and dredge in flour. Heat oil in a heavy skillet over medium-high heat. Brown chicken 5 minutes per side. Remove chicken, add sherry and lemon juice; cook over medium-high heat for one minute, scraping bottom of pan. Return chicken to pan; cover and cook over low heat for 15 minutes. To serve, place chicken on a platter, pour sauce over the chicken.
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