Chicken Piccata’
Portion Size: 3 oz meat plus 2 T topping
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 lbs. meatless chicken breast pieces | |
| 1/2 cup flour | |
| 1 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 1/4 cup vegetable oil | |
| 1/4 cup water | |
| 2 tablespoons cornstarch | |
| 1/4 cup lemon juice | |
| 1 lemon | Washed and thinly sliced. |
| 1/4 cup capers | |
| 1/4 cup chopped fresh parsley |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine flour, salt, pepper in a shallow dish. Dredge chicken breasts in flour mixture; shake off excess. | |
| 2 | In a large frying pan, heat vegetable oil over medium heat. | |
| 3 | Add chicken. Cook about 3 minutes a side until tender and heated through. | |
| 4 | In a small bowl combine cornstarch and water. Add to chicken. Add remaining ingredients | Cook chicken until internal temperature reaches 165 degrees F. |
| 5 | Serve chicken on a large platter garnished with lemon slices, capers, and parsley. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used. Cold holding at 41°F or colder or using time alone (less than four hours).
