Served at the exclusive Club 33 located in New Orleans Square at Disneyland, this Chicken Piccata recipe has a fresh zing of lemon throughout. Crispy on the outside and tender on the inside, this recipe is suitable for all occasions.
Ingredients
4 whole chicken breasts, skinned, boned and halved
1/2 cup flour
salt
pepper
1/2 teaspoon paprika
1/4 cup butter
1 tablespoon olive oil
2 tablespoons wine or water (I used Marsala)
3 tablespoons fresh lemon juice
lemon slices
3 tablespoons capers
1/4 cup parsley chopped (I used Italian)
hot cooked fettucini
Place chicken breasts between 2 sheets of wax paper and pound with a wooden mallet until thin (about 1/4 inch). Combine flour, salt, pepper and paprika in a bag. Add chicken and coat well. Shake off any excess. Heat butter and olive oil in a large skillet and add chicken breasts, a few at a time, and sauté until lightly browned on both sides. Remove and continue until all chicken has been sautéed. Drain on absorbent paper and keep warm.
Drain off all but 2 tablespoons of butter and oil from skillet. Deglaze pan with wine or water, scraping pan. Add lemon juice and return chicken to skillet. Layer lemon slices over chicken and add capers and chopped parsley.
Serves 6.
