"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Piccata Recipe

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

Contributor:  
Contributor:  
Deborah Johnson
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 chicken breasts
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
1 1/2 T. oil
5 T. butter
1 c. white wine
1/2 c. chicken stock
1 clove garlic
Juice of 1 lemon (or more)
2 T. capers
1 T. parsley

Directions:
Directions:
To prepare the chicken:
Take a half chicken breast and slice in half horizontally. Repeat with remaining chicken breast halves. Pound with a mallet to 1/4 or 1/8" thickness.
1. Combine flour, salt and pepper. Dredge chicken pieces.
2. Heat skillet and add olive oil and 1 1/2 T. butter. Cook chicken 2 minutes on each side or until just done. Be careful not to overcook.
3. Deglaze skillet with wine; boil and reduce by half.
4. Add chicken stock, garlic, lemon juice, and capers; cook 5 minutes until thickened.
5. Whisk 1/2 tsp. salt, 3 1/2 T. butter and chopped parsley; add to skillet. Return meat to pan and cover with liquid.

Personal Notes:
Personal Notes:
If cooking for a larger number of guests, increase amount of ingredients accordingly and keep meat warm in oven at 200F before transferring back to skillet. You can also use veal for this recipe.

 

 

 

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