Updated: 5/19/ 2006

TV 7 Morning Show 5/19/2006

“CHICKEN PICATTA”

6 Eggs Beaten

½ Cup grated Parmesan Cheese

1 Tblsp. chopped Parsley

4-6 oz. Skinless boneless Chicken Breast

½ Cup All Purpose Flour

1 Tsp. Salt

1 Tsp. Pepper

1 Tblsp. Olive Oil

2 Tblsp. Butter

½ Cup Chicken Stock

Juice of ½ of a Lemon

Add the eggs, parmesan and parsley to a medium mixing bowl and blend well.  Add the chicken salt, pepper, and flour to a separate mixing bowl and mix until the chicken is coated well.  Add the oil and butter to a 14 inch Sauté Pan on medium to high heat.  One at a time, dip the chicken into the egg mixture.  Coating well and add to the pan, all four pieces.  Brown on one side turn and add the mushrooms.  When second side is browned, add the capers chicken stock and lemon juice.  Let simmer for 5-6 minutes, serve over fresh spinach pasta or rice.