"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Piccata Recipe

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

Contributor:  
Contributor:  
Jory Lindsay
Added: Sunday, April 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Boneless, skinless chicken breasts ( I use defrosted tenderloins), slightly flattened, dredged in flour
Salt & pepper
1 tbs. softened butter
1 1/2 tbs. flour
2 tbsp. olive oil
2/4 c. chicken broth
1/3 c. white wine
Juice 1 fresh lemon
2-4 tbsp. capers
1 tsp. sugar

Directions:
Directions:
Heat 1 tbsp. oil in large skillet.
Add floured chicken.
Sprinkle with salt & pepper.
Cook until golden, about 5 minutes per side.
Transfer chicken to platter, tent with foil to keep warm.
In a small bowl, using the back of a spoon, combine softened butter with flour.
Bring wine, lemon juice, & broth to boil in skillet over medium-high heat.
Whisk in butter/flour mixture until sauce thickens, about 2 minutes.
Add capers.
Spoon sauce over chicken.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Try with parsley-garlic orzo. (Recipe included.)

 

 

 

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