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Chicken Piccata with Capers Recipe

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This recipe for Chicken Piccata with Capers, by , is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Hall
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 (6 oz.) skinless, boneless chicken breast halves
1/4 C. all-purpose flour
1 T. butter
1 T. olive oil
1/2 C. white wine
2 T. capers
2 tsp. minced fresh garlic
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 C. hot cooked spaghetti (about 8 oz. Uncooked)
2 T. chopped fresh flat-leaf parsley

Directions:
Directions:
Place each breast half between two sheets of heavy-duty plastic wrap and pound to 1/2 inch thickness using a meat mallet or a small skillet. Place flour in a shallow dish and dredge chicken in flour. Heat butter and oil in a large skillet over medium heat. Add chicken and cook for three minutes on each side or until browned. Remove chicken from pan, keep warm. Add white wine, 1/4 C. lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce, sprinkle with parsley.

Personal Notes:
Personal Notes:
Wine suggestion: Mani Masianco 2005 an Italian blend of pinot grigio and verduzza.

 

 

 

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