Cooking with Jardin-Chicken Piccata

Cooking with Jardin-Chicken Piccata


2 Boneless, skinless chicken breasts (slice into thin medallions)

1 cup olive or vegetable oil for sauteing

1 cup flour

1 cup milk

2 eggs

1 tbs. capers

1 tbs. soy sauce

1 tbs. lemon juice

2-3 tbs. Cream Sherry (optional) but don't use cooking wine. It tastes horrible!


Set up your cooking ingredients first. Put the flour on a wide plate or pan. Whip the eggs and milk together in a bowl. Have a pan ready with oil getting hot. Slice the chicken into thin medallions. Some cooks will even pound the chicken into flat pieces with a kitchen mallet. Dredge the chicken fillets through the flour first and then dip into the egg mixture. Place it in the heated pan. (Fry multiple pieces without overcrowding the pan.) Turn over when done on one side and drizzle in some sherry and then some lemon juice. Add a touch of soy sauce and finally the capers. Serve immediately with your favorite veggies and starch.