Based on the Italian
specialty - veal piccata I replaced the veal with chicken, fancied it up
with some green onion, pimentos, and red pepper, and stir fried the whole
lot to make a scrumptious dinner entree. Serve with rice and perhaps Italian
Green Bean and Mushroom Stir-Fry.
1/4 cup all-purpose flour
Salt
Freshly ground black pepper
2 skinless, boneless chicken breast halves (1/2 pound), cut into 1/4-inch
thick strips
1 tablespoon olive oil
1 tablespoon butter
1 large garlic clove, chopped
1 large whole green onion, chopped
1/4 cup finely julienned sweet red pepper
2 tablespoons coarsely diced pimentos
1 tablespoon drained capers
1/4 teaspoon dried basil
2 tablespoons fresh lemon juice
Combine flour,
salt, and pepper on a large piece of wax paper. Coat
chicken strips with seasoned flour, shaking off
excess.
Heat oil and butter in large nonstick skillet or
preheated wok over high heat. When hot, add chicken
and stir-fry for 3 minutes or until cooked through;
remove to plate.
Add garlic, green onion, red pepper, pimento, and
capers and toss for 1 minute or until fragrant.
Return chicken to pan, add basil, lemon juice, salt,
and pepper and toss for several seconds or just
until heated through.
Makes 2 servings as a main course with rice, 4 with
other dishes
