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Chicken Breast Piccata Recipe

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

Contributor:  
Contributor:  
Margaret English
Added: Thursday, August 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinned chicken breast halves
1/4 c all purpose flour
3/4 tsp salt
1/4 tsp paprika
3 T olive oil
2 T butter
2 T Madeira Wine
2 T lemon juice
1/2 lemon sliced
2 T capers
2 T chopped fresh parsley

Directions:
Directions:
Place chicken breast halves between 2 pieces of wax paper & flatten with mallet to a thickness of about 1/4 inch. Mix flour, salt & paprika in plastic bag. Shake each breast in bag to coat. Heat oil & butter in a large shillet to medium high. Saute' breasts 1 minute on each side or until golden brown. Remove to warm platter. Drain & discard all but 2 T of butter mixture. Add Madeira to skillet & cook over medium heat stirring to dissolve bits that adhered to skillet. Add lemon juice. Heat briefly. Return breasts to skillet, top with lemon slices and re-heat. Add capers & parsley & serve with juices poured over.

Number Of Servings:
Number Of Servings:
4

 

 

 

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