Note: Originally intended for veal, this recipe works equally well for chicken.
–6 chicken tenderloins
–lemon (fresh, sliced cold)
–garlic – herb breadcrumbs (one-third cup, boxed)
–parsley (fresh, 1 handful, chopped)
–bone broth (chicken, low sodium, non-fat, one-eighth cup)
–white wine (one-eighth cup, use the real wine rather than cooking wine)
–salt and pepper
–extra virgin olive oil
1 – Place the parsley, bone broth, and white wine in a covered baking dish. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes.
2 – Place the chicken in a plastic bag. Add half a dozen drops of olive oil. Pour in one-third cup of garlic – herb breadcrumbs. Shake well. Then add chicken to the sauce, being careful to separate the tenderloins. Spoon sauce over the top. Season with salt, pepper, and olive oil. With a very sharp knife, slice a chilled fresh lemon. Place on top of the chicken.
3 – Microwave on high for 7 minutes. When finished, test a center piece for doneness. If not cooked, return to the microwave for 1 minute more.
4 – Serve the chicken piccata with sauce, hot.
–chicken piccata inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.