"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara M. Pizzolato
Added: Tuesday, March 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken cutlets
2 T olive oil
¼ c. dry white wine
1 tsp. garlic, minced
½ c. low-sodium chicken broth
2 T fresh lemon juice
1 T capers, drained
2 T unsalted butter
Fresh lemon slices

Directions:
Directions:
Season cutlets with salt and pepper, then dust with flour. Spray a sauté pan with non-stick spray, add olive oil, and heat over medium-high heat.

Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered.

Transfer the cutlets to a warm plate; pour off fat from the pan. Deglaze the pan with wine and add minced garlic.

Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. Add broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute.

Transfer gullets to a warm plat. Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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