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AVAILABLE AT SHOP WQED

Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CHICKEN PICCATA

From: Joe Negri, Pittsburgh
Primary category: Entrees

Ingredients

Chicken breasts, pounded flat
flour seasoned with salt, pepper and Chicken & Fish Seasoning
1 TB olive oil
4-5 cloves garlic, sliced
1 TB butter
Lemon juice
1 to 1 1/2 cups dry white wine

Procedure

Dredge chicken in flour mixture. Heat oil in skillet. Brown garlic lightly. Remove garlic cloves and discard.

Add floured chicken to skillet and sauté medium heat. As oil begins to cook off, add the butter. Sprinkle chicken with lemon juice when cooked through. Remove cooked chicken and add wine to skillet.

Stir to form sauce which will thicken slightly as it bubbles. Return chicken to skillet for 2-3 minutes. Remove chicken to a platter and cover with sauce. Garnish with lemon slices and pepper.

This recipe can be prepared with chicken as listed, or turkey or veal cutlets or pork medallions.

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Chicken Piccata - NOTES

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Chicken Piccata - REVIEWS

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  • WQED is pleased to partner with Highmark to bring you these special reports on "Men & Cancer" and "Women & Cancer." Every year cancer claims the lives of nearly 300,000 men in America. According to the American Cancer Society, getting the facts about cancer is an important step in taking care of your overall health.

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  • WQED is pleased to partner with Highmark to bring you these special reports on "Men & Cancer" and "Women & Cancer." Every year cancer claims the lives of nearly 300,000 men in America. According to the American Cancer Society, getting the facts about cancer is an important step in taking care of your overall health.