Wingo Chicken Piccata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Fresh chicken boneless chicken breast - pounded thinSalt PepperExtra Virgin Olive OilCelery SaltBeef Bouillon - 2Chicken Bouillon - 2Chicken StockCooking SherryLemonButterCapersMushroom piecesBay LeavesCorn StarchWater
1. Pound Chicken while heating oil in skillet on Medium - Medium High
2. Dust Chicken with flour and salt and pepper
3. Sautee Chicken for 2 minutes on each side and move to a plate
4. Add Sherry to pan and scrape the bottom
5. Add Chicken Stock, Lemon, Chicken Bouillon cubes, capers, bay leaves, mushrooms, celery salt.
6. Turn to medium - low after boiling, and simmer for 15 minutes.
7. Add corn starch and water to a cup and mix well, add to skillet and stir.
8. Add Beef bouillon and Chicken, cover and let simmer for ten minutes.
9. Remove from heat, stir and serve over whatever you would like from pasta to spaghetti squash to cous cous.
Serving Size: Makes 4 6 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMBERWINGO.
2. Dust Chicken with flour and salt and pepper
3. Sautee Chicken for 2 minutes on each side and move to a plate
4. Add Sherry to pan and scrape the bottom
5. Add Chicken Stock, Lemon, Chicken Bouillon cubes, capers, bay leaves, mushrooms, celery salt.
6. Turn to medium - low after boiling, and simmer for 15 minutes.
7. Add corn starch and water to a cup and mix well, add to skillet and stir.
8. Add Beef bouillon and Chicken, cover and let simmer for ten minutes.
9. Remove from heat, stir and serve over whatever you would like from pasta to spaghetti squash to cous cous.
Serving Size: Makes 4 6 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMBERWINGO.
Nutritional Info Amount Per Serving
- Calories: 451.6
- Total Fat: 17.3 g
- Cholesterol: 105.3 mg
- Sodium: 1,936.0 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 1.4 g
- Protein: 42.4 g
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