"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dave & Jill McCulley
Added: Saturday, July 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts, skinned and boned
1/3 cup all-purpose flour (can use self-rising)
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/4 cup lemon juice (or apple juice)
1 lemon or apple, thinly sliced (optional)
2 tablespoons chopped parsley (optional)

Directions:
Directions:
Place each piece of chicken between 2 sheets of waxed paper
and flatten to 1/4 inch thinkness. Combine flour, salt, & pepper;
place chicken in flour mixture. Melt butter in a large skillet over
medium heat. Add chicken and cook 3 to 4 minutes on each
side or until golden brown. Romve chicken and drain on paper
towels; keep warm. Add apple juice and apples to pan drippings
in skillet; cook until thoroughly heated. Pour apple mixture over
chicken and spinkle with parsley. Top with swiss cheese if
desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Not long
Personal Notes:
Personal Notes:
This is one of my childhood favorites and now Taylor and Mackenzie like it, too.

 

 

 

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