"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alicia Forst
Added: Thursday, December 14, 2006


4 chicken breasts
2 lemons
2 T. capers with juice
¼ c. flour, salt and pepper to taste
2 chicken bouillon cubes and 1 c. water
½ c. white wine
2 garlic cloves
garlic powder and onion powder
3 T. olive oil
½ stick margarine or butter

1. Filet the chicken breasts (slice in half) so you have 8 thin breasts.
2. Mix flour, salt, pepper, onion and garlic powders together and dredge chicken so all sides are covered.
3. In skillet melt butter with olive oil and press garlic into oil.
4. Add chicken breasts and brown on all sides over medium heat.
5. When breasts are brown, take and squeeze 1 lemon’s worth of juice into skillet, add boullion and water and simmer for about 15 min covered – add salt and pepper to taste throughout the cooking process.
6. Slice the remaining lemon into about 6-8 slices and place in skillet along with capers and juice and white wine. Cook for about 5 more minutes.
7. I serve this over egg noodles or rice




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