It’s about time for another post from me… well sorta. This one comes straight from my mom, well at least the recipe and pictures do.
Ever since I started this blog I’ve been trying to get my friends and family to guest post. It’s either they don’t know what to write or they forget to take pictures. At this point, I’ll take what I can get from them and figure it out from there.
On another note, I like to say I inspired my friend to start a food blog, an Indian food blog. I’m not sure if she would give me the credit for inspiring her but I like to think so. She hasn’t official launched it and won’t tell me the name of it, but once she does, I will be sharing it on here.
Now on to the recipe shared by my mom…
Cooking Time: 30 Minutes
The Chicken Piccata Recipe comes from my favorite cook book. It’s called Calico Pantry. It is made up of recipes contributed to the charity United Cerebral Palsy association of Nassau County, New York. I’ve had this cookbook for 36 years. The recipes are great and always come out perfect!! Even if you can’t cook you can’t go wrong making any of these dishes.
From the loud New Yorker : )
(BTW – ever since I wrote about finding a cookbook and referred to her as a loud NewYorker, she won’t let it go and now refers to herself as the loud New Yorker)
2 tbsp. Flour
1/2 tsp. Salt
1/4 tsp. Pepper
1 1/2 lb. Chicken cutlet
1/2 cup butter
1/4 cup dry white wine
1 lemon, thinly sliced
1/4 cup chopped fresh parsley
1 tbsp. Butter
1 egg yolk
1/4 cup wine
Combine flour,salt, and pepper to coat chicken. In hot butter, saute chicken until well browned. Add wine,lemon, and parsley and simmer,covered, for ten minutes. Remove chicken to serving platter and keep warm. Discard lemon or keep for use as garnish.
Slowly heat butter in same skillet (pan). Beat egg yolk with wine. Slowly add
To butter in skillet, stirring constantly. Cook over low heat stirring until sauce is thickened and hot. Pour over chicken and serve.