Chicken Picatta

4 chicken breasts (fileted, deboned and skinned)
1 tablespoon oil
1 tablespoon butter
Pepper, to taste
1/2 cup water
1/4 cup lemon juice
1 tablespoon butter
2 cubes chicken bouillon
Flour water

Pound or slice breasts to approximately 1/4-inch thick. Cut breasts in thirds. Lightly flour; salt both sides of all pieces. Heat oil and butter in large skillet. Saute chicken pieces no longer than 2-3 minutes on each side, peppering to taste. Place cooked chicken on heated platter; keep warm. In same skillet, slightly cooled, add water, lemon juice, butter and chicken bouillon. Heat to a simmer. Add flour water to thicken. Add chicken pieces to sauce and simmer 5 minutes. Serve chicken over rice.

Serves 4.

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Cajun Country -- New Iberia, Louisiana