"Chicken Piccata"

2 packages of chicken breasts

1 cup canola oil for sautéing chicken, maybe more

1/3 cup canola oil

1 3 ¼ ounce jar capers

3 lemons

1 cup dry white wine

3 to 4 cloves of garlic, crushed

1 cup parsley

2 cups flour

salt and pepper to taste


Cut each chicken breast into four pieces.
Place chicken in Ziploc bags and sprinkle a little water in each bag.
Close bag and pound on meat with a metal or wooden meat tenderizer
until it has spread and has thinned (make sure you do not fill bags to
capacity – leave some space for meat to expand when pounding).
Refrigerate chicken overnight.
Take chicken out of Ziploc bags and dip each piece into flour.
Arrange chicken into a large frying pan with 1 cup oil, and sauté
until chicken turns golden brown.
Remove chicken from frying pan and arrange in an oven pan (size of pan
depends on quantity of chicken). Sprinkle with salt and pepper.
Pour over chicken 1/3 cup of canola oil, one cup water, juice of 3
lemons, capers, wine, and crushed garlic.
Bake for 40 minutes or until most of the juice is gone. Sprinkle with
parsley five minutes before removing pan from oven.
Serve chicken piccata with rice pilaf or orzo "yiouvetzi" and Greek
salad.

Mrs. Marika E. Anthony

Newport News, Virginia