"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Piccata Recipe

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

Contributor:  
Contributor:  
Sue Cox
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken boneless and skinnless chicken breasts (about 1 1/2lbs.)

3T. flour

2T. oil

4T. butter

1/3c. chicken broth

2tsp. fresh lemon juice

8 slices lemon

Garnish of lemon slices and parsley

Directions:
Directions:
Put a platter in the oven to warm at 200.

Flatten chicken breasts slightly with a mallot.

Put 3T. flour in a plastic bag; shake breasts in it one at a time and shake off excess.

Heat 2T. oil and 4T. butter in a heavy skillet over medium high heat.

Add about half the chicken pieces (do not crowd) and cook about 3 minutes on each side or until very lightly browned.

Remove to warm platter. Repeat with remaining chicken.

Add 1/3c. chicken broth to skillet to release brown
bits from bottom.

Increase heat to high and add 2tsp. fresh lemon juice and 8 lemon slices.

Cook about 2 minutes until sauce is slightly syrupy.

Garnish chicken with lemon slices and chopped parsley and pour sauce over.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a Cox classic dish.

 

 

 

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