Chicken
Piccante
By Chris Heller
1/2 cup flour
1 boneless chicken breast
3 tbs. olive oil
4 tbs. chopped yellow onion
1/4 cup chopped mushrooms
1/4 cup chicken stock
juice of 1/2 lemon
1 tsp. butter
2 tbs. chopped parsley
Use meat mallet or heavy pan to flatten chicken breast to approx. 3/8”
between sheets of plastic wrap. Cut chicken across grain into
several pieces. Add 2 tbs. oil to hot pan. Dredge chicken pieces
in flour and vigorously remove excess flour. Sauté chicken until
just colored (approx. 1 minute each side). Remove chicken from pan. Add
1 tbs. oil to pan. Add onions and sauté approx. 2 minutes. Add
mushrooms and sauté another minute. Add chicken stock and reduce
stock by half. Add the lemon juice and whisk butter into sauce. Return
chicken to pan. Add parsley and stir 1 minute. Serve immediately.
