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Easy Chicken Piccata Recipe

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This recipe for Easy Chicken Piccata, by , is from Heavenly Recipes - Created in Support of the 2008 American Cancer Society DeLand Relay For Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stefanie Audet
Added: Monday, February 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 skinless, boneless, chicken breast, butterfly and cut in half
Sea salt
Freshly ground pepper
Flour for dredging
4 T. butter or margarine
5 T. olive oil
1/3 c. lemon juice
1/2 c. chicken stock
1/4 c. brine capers, rinsed
1/3 c. parsley, chopped (optional)

Directions:
Directions:
Season chicken with salt and pepper. Lightly dredge chicken in flour. Melt 2 T. butter with 3 T. olive oil in large skillet over med-high heat. Add two pieces of chicken and cook until browned, about 3 min. per side. Remove from pan and put aside. Melt 2 more T. butter with 2 T. more olive oil and remaining chicken pieces. Cook the same as first two pieces. Remove from pan.

Into the pan add the lemon juice, chicken stock and capers. Bring to a boil, scraping chicken bits from bottom of pan. Check to see if additional salt and pepper is needed. Return chicken to pan and simmer for 5 minutes. Remove chicken to platter, garnish with parsley to serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min.

 

 

 

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