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    • CHICKEN PICCATA

    • Chicken Piccata(2) 5 oz. Boneless chicken Breast
    • 1 Tb. Fresh Garlic
    • 1 Whole Lemon (cut into wedges)
    • 1 oz. Lemon Juice
    • To taste Salt and Pepper
    • 1 Bunch Asparagus
    • 1 Tb. Capers
    • Optional Rice, Mash Potato, Pasta
    • 2 oz. Olive Oil
    • ½ Flour
    • 1 oz. White wine
    • Butter
    • Chopped parsley (Italian)

    In a sautee pan put 2 oz. of olive oil, heat. Lightly season the chicken with the flour, salt & pepper and place in pan. Cook for 1 ½ minutes and then turn over. Add chopped garlic, white wine and lemon juice. Let liquid cook until almost all gone, then add butter. Finish with capers & parsley.

    • Dish can be served with your favorite rice, Pasta or Potatoes
    • Asparagus or Spinach

    Garnish with lemon wedge

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