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Post by SugarBane on Jan 26, 2004 18:50:37 GMT -5
CHICKEN PICATTA
4 BONELESS SKINLESS CHICKEN BREASTS 2 OZ. HEAVY CREAM 3 EGGS 1 OZ. WATER (1 OZ. = 2 TABLESPOONS) 4 TABLESPOONS PROTEIN POWDER 2 TABLESPOONS PARMESAN CHEESE, GRATED 1 TEASPOON OREGANO 1/4 TEASPOON SALT 2 TABLESPOONS LEMON JUICE 1/2 CUP DRY WHITE WINE 2 TABLESPOONS CAPERS
POUND YOUR BREASTS UNTIL THEY ARE FLATTENED COMBINE EGGS, PARMESAN AND OREGANO. ADD HEAVY CREAM AND WATER, MIX UNTIL BLENDED. COMBINE PROTEIN POWDER AND SALT. LIGHTLY DREDGE CHICKEN IN POWDER, THEN COAT WITH EGG MIX. HEAT FRYING PAN WITH 1/4 INCH COOKING OIL...JUST TO ABOUT MEDIUM CAREFULLY. LOWER CHICKEN INTO PAN COOK ABOUT 2 MINUTES ON EACH SIDE. GENTLY REMOVE CHICKEN. THEN POUR OFF EXTRA OIL POUR WINE AND LEMON JUICE INTO THE PAN, REPLACE CHICKEN COVER AND COOK ON LOW FOR ABOUT 5 MORE MINUTES, UNTIL CHICKEN IS THOROUGHLY COOKED. TOP WITH CAPERS AND EAT.
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