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Chicken Piccata Stirfry over Toasted Almond Pilaf
Makes 6 Servings
*6.6-oz. package Near East Rice Pilaf mix with toasted almond
*1/2 cup flour
*Salt, pepper and garlic salt
*1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
*2/3 cup dry white wine
*Juice from 1/2 lemon
*2 tbls. capers, drained
*1 tbls. olive oil
*1 tbls. margarine, plus additional if necessary
1Prepare rice pilaf mix according to package directions.
2Place flour in a wide, shallow bowl. Season to taste with salt, pepper and garlic salt. Toss chicken with flour and set aside.
3Separately, in a small bowl, stir together wine, lemon juice and capers.
4In a large skillet or wok, heat oil and margarine over medium high heat. Add chicken and stirfry until golden brown, turning occasionally. Add additional margarine if necessary. Remove chicken from the pan and keep warm.
5Add wine, lemon juice and capers to pan, cook and stir until bubbly. Allow to reduce slightly. Return chicken to pan and cook until heated through and sauce has thickened..
6Serve immediately over rice pilaf.