"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 Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 to 2 lbs. of chicken breasts
1/2 small bottle of white cooking wine (or 1 cup of left over white wine)
1 small package of fresh sliced mushrooms
1/2 lemon sliced thinly
1/2 cup flour
1 small onion sliced
Parmesan Cheese
1 package of noodles
1/2 stick margarine
1/4 cup Canola Oil
1 cup water
salt and pepper
parsley flakes

Directions:
Directions:
Dredge chicken lightly in flour.

Brown chicken in margarine and oil in electric skillet or large stove top skillet.

Remove chicken and add slices of onion and mushrooms. Cook until onions look semi-transparent.

Return chicken to skillet and add wine, water, and slices of lemon. Let mixture come to a boil, then lower to simmer. Add salt and pepper and let cook for at least 30 minutues. Just before it is ready, sprinkle with parsley flakes or fresh parsley.

Serve with noodles and sprinkle with Parmesan cheese.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
About one hour
Personal Notes:
Personal Notes:
I have been making chicken and wine sauce for many years. Several years ago, when I hosted the Parish Pastoral Council at my home, I hired a caterer and she made Chicken Piccata. I asked her why her sauce was thicker than my wine sauce recipe and she told me it was because she had dredged the chicken in flour. Then the only other thing she did was add lemon slices. I like it because it provides variety. It is a good meal to take to someone's home, and it is pretty quick and easy to prepare.

 

 

 

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