Chicken Piccata
<h1>Chicken Piccata</h1>
<p>Roughly based on the recipe from <em>Joy of Cooking</em> book, p. 436-7.</p>
<p><strong>Makes two to three servings.</strong></p>
<p>Boil water for</p>
<ul>
<li><strong>8 oz spaghetti</strong></li>
</ul>
<p>and add pasta once water is boiling, cooking until al dente, as per package directions.</p>
<p>Filet</p>
<ul>
<li><strong>1/2 large chicken breast or 1 medium chicken breast</strong></li>
</ul>
<p>and pound flat.</p>
<p>Prepare the breading for the chicken:</p>
<ul>
<li><strong>1/4 cup all-purpose flour</strong></li>
<li><strong>salt and pepper to taste</strong></li>
</ul>
<p>Bread the chicken in the mixture and saute in olive oil in pan until browned and cooked through.</p>
<p>Remove chicken from saute pan and add:</p>
<ul>
<li><strong>1/2 large onion, diced</strong></li>
<li><strong>1 stalk celetry with leaves, diced</strong></li>
</ul>
<p>Cook until soft.</p>
<h2>Creamy lemon butter sauce</h2>
<p>In a separate chef's pan, melt</p>
<ul>
<li><strong>2-3 tablespoons butter</strong></li>
</ul>
<p>Stir in </p>
<ul>
<li><strong>2-3 tablespoons flour</strong></li>
</ul>
<p>until well mixed. Cook for a few minutes but do not burn. Gradually add</p>
<ul>
<li><strong>1 to 1.5 cups milk</strong></li>
</ul>
<p>until evenly mixed and cook until thickened.</p>
<p>Add</p>
<ul>
<li><strong>zest from a lemon</strong></li>
<li><strong>juice from medium lemon, about 2-3 tablespoons</strong></li>
</ul>
<p>and incorporate gradually by stirring vigorously (do not let the lemon curdle the milk).</p>
<p>Add</p>
<ul>
<li><strong>1/4 to 1/2 teaspoon salt or chicken boullion, to taste</strong></li>
<li><strong>two tablespoons capers (no juice)</strong></li>
</ul>
<p>Remove from heat once thick enough.</p>
<p>Combine pasta with sauce and vegetables, slice chicken and serve chicken slices on top of pasta, with</p>
<ul>
<li><strong>shredded or grated parmesan.</strong></li>
</ul>
<p> </p>