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Chicken Piccata Recipe

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

Contributor:  
Contributor:  
Brenda Neroni
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 6 oz chicken breast filets
1 c flour
8 tbsp finely grated Parmesan
2 lg lemons -- juiced
1 tbsp. of capers
1/2 cup of semi dry white wine 4 tbsp capers
8 tbsp olive oil
4 tbsp cold butter
salt and pepper
4 tsp paprika

Directions:
Directions:
Place breasts between two sheets of moistened plastic wrap and pound to 1/4" thick. Mix together flour, Parmesan, paprika, and lightly season with salt and pepper. Heat oil in 10" skillet over medium heat until hot. Moisten chicken breasts with milk or water and dredge in flour mixture. Allow to rest about two minutes and dredge again. Add to hot oil and cook for about one minute until oil side is golden brown. Turn and repeat for other side. Place breasts on a cookie sheet in oven to keep warm. Add wine, lemon juice, and capers to skillet scraping up brown bits and reduce. Remove from heat and swirl in butter. Plate breasts and drizzle with sauce. Serves 8

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can ask your butcher to tenderize for you if you call ahead of time. Also, this is a great meal for a banquet. You can pre-brown and separate the chicken pieces with thinly sliced lemons and heat in oven and drizzle with sauce and capers right before serving! Good with lemon pepper fettuccine noodles from Trader Joe's or just high quality pasta flat ribbon noodles with butter sauce and lemon squeezed on it. Mangia!

 

 

 

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