Sauteed Chicken Piccata Name: Carol Rollins Base: NAS Willow Grove Recipe: 6 chicken cutlets 1/4 cup white wine 1/2 cup flour 1/4 cup lemon juice 1 1/2 t salt butter for saute-ing 1/4 t pepper Mix flour with salt & pepper. Press chicken cutlets into mixture one at a time to coat. Heat butter in skillet. Saute chicken cutlets until brown. Keep hot. (I set my oven on the lowest temp & place chicken on an oven proof plate). Stir white wine & lemon juice into pan drippings & heat. Pour into gravy boat or over chicken. Serve with rice.