Sheldon wrote:

> nancree wrote:
>
>> Dog 3 said:

>> Anyway, I bought these very thin sliced chicken breasts from the
>> butcher. I don't feel like grilling them

> Thin chicken slices are ideal for Chicken Piccante.
>
> In butter or oil, quickly saute the chicken slices. Quickly add
> lemon juice (lots), vermouth and capers. Stir and baste over
> chicken slices. Don't overcook.
>
> Quick and so good. Nancree
>
> Actually the chicken should be removed from the pan soon as it's
> cooked (barely)... then prepare the sauce... otherwise chicken
> leather.

Obviously they don't teach saute cookery in the Navy galleys you spent
all that time in. The additions are part of the cooking process and are
added before it's fully done. They aren't a separate sauce to be added
later. So no chicken leather.

Do read a real Italian cookbook instead of all this guessing.

> And there's nothing "Piccante" (piccata)

Piccante is an Italian word and has nothing to do with pepper. It means
piquant or spicy when describing food. Piccata is an entirely different
word and technically means sauteed veal.

> about your recipe, you forgot the pepper.

About your post. You forgot anything approaching correct information.

Pastorio