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Chicken Piccata Recipe

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

Contributor:  
Contributor:  
Julie Hodge
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts
1/4 c. plus 1 1/2 tbsp. flour, divided
1/2 tsp plus 1 1/2 tsp. chicken bouillon granules, divided
2 tbsp. olive oil
1 tbsp. butter
1/2 c. white wine
1/4 c. lemon juice
2 tbsp. capers, drained and rinsed
2 tbsp. chopped fresh parsley
1 lb. pasta, cooked

Directions:
Directions:
Pound chicken breasts to 1/4 inch thickness. Coat chicken in mixture of 1/4 c. flour and 1/2 tsp. chicken bouillon granules. In a large skillet over medium-high, cook chicken in in olive oil 4 minutes per side or until cooked through. Remove chicken from skillet and keep warm. Lower heat to medium, add butter and remaining flour. Stir in the wine, lemon juice, remaining bouillon, and 2 tbsp. water, scraping up browned bits. Simmer 2 minutes. Add capers and parsley. Serve chicken breasts over pasta and spoon sauce over all.

Number Of Servings:
Number Of Servings:
4

 

 

 

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